Cold Glazed Fillets of Partridge

Ingredients

• Roast a brace of partridges
• with truffles
• with mushrooms
• a bayleaf
• two tablespoonfuls of clear stock

Method

1. 1

   Roast partridges, fillet them, pound meat with truffles and mushrooms.

2. 2

   Simmer bones in vin de Grave with trimmings, reduce, and strain.

3. 3

   Add stock to the pounded meat, mix, and heat until boiling.

4. 4

   Pass through a tammy and cool.

5. 5

   Arrange fillets with tomato in a circle on a dish, fill center with puree, cover with sauce, and garnish with aspic jelly croutons.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Cold Glazed Fillets of Partridge. Roast a brace of partridges, fillet them, pound the meat from the carcases in a mortar with truffles and mushrooms ; simmer the bones in some vin de Grave, with truffle trimmings, shalots, and a bayleaf, which reduce on the fire to about three-quarters the quantity ; squeeze through a cloth, add two tablespoonfuls of clear stock to it, and stir half of it into the pounded meat ; mix it thoroughly, and stir it until it boils ; pass it through a tammy, and leave to get cold. Arrange the fillets, with a tomato cut the same shape between each one, in a circle round an entree dish ; fill the centre with the puree, cover the whole with the remainder of the sauce, and garnish with croutons of aspic jelly. Partridges a la Cussy. Remove all the bones from the birds except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweetbread, mushrooms, truffles, and cockscombs which have been boiled ; sew up the birds to their original shape, hold them over hot coals till the breasts are quite firm, and cover them with buttered paper. Line a stewpan with a slice of ham, two or three onions, carrots, a bouquet garni, a little scraped bacon, the partridge bones which have been pounded, salt, and pepper ; moisten with stock. As soon as the vegetables get soft, add the partridges, and simmer over a slow fire. When done, dish up the birds, pass the sauce D 2 36 DRESSED GAME AND through a tammy, skim off the fat, reduce, and add a few truffles or slices of mushrooms, and pour over the partridges. Partridges with Mushrooms

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