Chartreuse of Partridges

Ingredients

• Boil some carrots and turnips separately
• Boil some carrots and turnips separately
• Braise a couple of small summer cabbages
• Butter a plain entree mould
• Roast a brace of partridges

Method

1. 1

   Boil carrots and turnips separately, cut them into pieces.

2. 2

   Braise cabbages, drain, and stir until dry.

3. 3

   Roll and cut them into pieces.

4. 4

   Roast partridges and cut into joints.

5. 5

   Butter a mould, line it with buttered paper, fill with cabbage and partridge in layers.

6. 6

   Steam to heat, turn out onto a dish, and garnish with turnips, carrots, and French beans.

7. 7

   Serve with brown sauce.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Chartreuse of Partridges. Boil some carrots and turnips separately, and cut them into pieces two inches long and three quarters of an inch in diameter. Braise a couple of small summer cabbages, drain well, and stir over the fire till quite dry ; then roll them on a cloth and cut them into pieces about two inches long and an inch thick. Roast a brace of partridges, and cut them into neat joints. Butter a plain entree mould

Cook this with the app: pantry check, scaling, and the assistant.