Crepinettes a la d’Estine

Ingredients

• a pound of partridge quenelle farce
• about 6oz. of par-boiled fat bacon
• 4oz. of truffles
• a tablespoonful of espagnole sauce
• the same of strong glaze prepared from the partridge bones
• seasoning to taste with cayenne

Method

1. 1

   Mix the partridge farce with diced bacon and truffles, espagnole sauce, strong glaze, and cayenne.

2. 2

   Mould spoonfuls into egg shapes, wrap in caul, flatten slightly, dip in clarified butter, and fry until golden brown.

3. 3

   Drain and serve with demi-glace of partridge stock, stirred with fresh butter and lemon juice.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Crepinettes a la d’Estine. — Take a pound of partridge quenelle farce and add to it about 6oz. of par-boiled fat bacon and 4oz. of truffles, both cut into small dice (or use tiny cubes of pate de foie gras truffe) ; mix with these a tablespoonful of espagnole sauce and the same of strong glaze pre- pared from the partridge bones, seasoning to taste with cayenne

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