Cold Glazed Fillets of Partridge

Ingredients

• a tumblerful of white wine
• two tablespoonsful of clear stock
• the pounded meat of the carcases
• squeeze through a cloth
• Place the fillets round an entrée dish
• cover the whole with the remainder of the sauce
• garnish round with clear meat jelly

Method

1. 1

   Roast your partridges, fillet them; pound all the meat of the carcases in a mortar with truffles and mushrooms; simmer the bones in a tumblerful of white wine, season with truffle trimmings, eschalots, and a laurel leaf; leave on the fire until reduced to about three quarters the quantity, squeeze through a cloth, add two tablespoonsful of clear stock to it, stir half of this sauce into the pounded meat, mix it thoroughly with a wooden spoon in a saucepan until it boils, pass through a tammy, and leave until cold.

2. 2

   Place the fillets round an entrée dish with slices of truffle, cut the same shape, between each one, fill the centre with the purée, cover the whole with the remainder of the sauce, and garnish round with clear meat jelly.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 113. The excerpt below is the record exactly as published.

Cold glazed fillets of partridges. Gigot d'agneau rôti. Roast leg of lamb. Cardons au gras. Cardooons for feast day. Gelée au jus de grenades. Pomegranate jelly. Cold glazed fillets of partridge. Roast your partridges, fillet them ; pound all the meat of the carcases in a mortar with truffles and mushrooms ; simmer the bones in a tumblerful of white wine, season with truffle trimmings, eschalots, and a laurel leaf; leave on the fire until reduced to about three quarters the quantity, squeeze through a cloth, add two tablespoonsful of clear stock to it, stir half of this sauce into the pounded meat, mix it thoroughly with a wooden spoon in a saucepan until it boils, pass through a tammy, and leave until cold. Place the fillets round an entrée dish with slices of truffle, cut the same shape, between each one, fill the centre with the purée, cover the whole with the remainder of the sauce, and garnish round with clear meat jelly

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