Chaufroix de Perdreaux

Ingredients

• the red legged partridge
• a good claret-glassful of light white wine
• two ladlefuls of clarified stock
• one or two truffles
• a few mushrooms
• a shallot or more according to the quantity
• a bay leaf

Method

1. 1

   Roast the birds carefully, remove the fillets, and mince the rest of the meat with truffles and mushrooms.

2. 2

   Simmer the carcases with white wine, strain, and add clarified stock.

3. 3

   Work the pounded meat into the sauce until smooth, mask the fillets with the sauce, and arrange on a border of aspic jelly.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 86. The excerpt below is the record exactly as published.

haufroix cle Perdreaux. — F or this you can use the red legged partridge with advantage. Eoast the birds carefully, and remove the fillets in one piece ; pick all the meat from the rest of the carcases, and mince and pound the flesh thus obtained, with one or two truffles, and a few mushrooms ; meanwhile break up the carcases into rather small pieces, and put them into a pan with a good claret-glassful of light white wine, the trimmings of the truffles, the stems, &c., of the mushrooms, a shalot or more according to the quantity, and a bay leaf, bring it, to the boil and let it simmer gently till reduced by quite a quarter, strain it through a clean cloth, and add to N 178 ENTRIES. it two ladlefuls of clarified stock

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