Chaud-froid de Perdreaux

Ingredients

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

Method

1. 1

   Cut the partridge into pieces, remove skin, and mask with chaudfroid sauce.

2. 2

   Once set, cover with half-set aspic.

3. 3

   Prepare a salad bed, arrange partridge pieces, garnish with tomato, cucumber, egg, olives, and aspic.

4. 4

   Optionally, use a rice bed coated with chaudfroid and aspic.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 70. The excerpt below is the record exactly as published.

Chaud-froid de Perdreaux. (Chaud-froid of Partridge.) 2 roast partridges, f pint brown chaudfroid sauce, i crisp lettuce, 3 firm ripe tomatoes, J cucumber, i hard- boiled egg, 8 stuffed oUves, \ pint aspic jelly, mayonnaise sauce. Cut the partridge into neat pieces, free them from skin, and mask each piece completely with a pale brown chaudfroid sauce. When set, run over sufficient half- set aspic to mask them. Prepare a bed of mixed salad in the centre of the dish, arrange the pieces of partridge neatly in a pile on the salad, placing the breast pieces on top. Garnish with slices of peeled tomato and cucum- ber, quarters of hard-boiled egg, stuffed olives,

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