Chaud-froid de JPer dr eaux

Ingredients

• 2 roast partridges
• f pint brown chaudfroid sauce
• 1 crisp lettuce
• 8 firm ripe tomatoes
• ^ cucumber
• 1 hard-boiled egg
• 8 stuffed olives
• % pint aspic jelly
• mayonnaise sauce

Method

1. 1

   Cut the partridge into neat pieces, free them from skin, and mask each piece completely with a pale-brown chaud-froid sauce.

2. 2

   When set, run over sufficient half-set aspic to mask them.

3. 3

   Prepare a bed of mixed salad in the centre of a dish, arrange the pieces of partridge neatly in a pile on the salad, placing the breast pieces on top.

4. 4

   Garnish with slices of tomato, cucumber, quarters of hard-boiled egg, stuffed olives, and chopped aspic jelly.

5. 5

   A bed of cooked rice, or a border of cooked rice, may be used as a foundation; it will improve the appearance of the dish and facilitate the dressing.

6. 6

   The rice should be coated with chaud-froid sauce and masked with aspic.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 344. The excerpt below is the record exactly as published.

Chaud-froid deJPer dr eaux {Chaud-froid of Partridge). 2 roast partridges, f pint brown chaudfroid sauce {No. 291), 1 crisp lettuce, 8 firm ripe tomatoes, ^ cucumber, 1 hard-boiled egg, 8 stuffed olives, % pint aspic jelly {No. 293), mayonnaise sauce

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