Croquettes of Partridge a la Macedoine

Ingredients

• partridges that have been boiled or roasted
• three tablespoons hot cream sauce
• roll in egg
• fresh bread crumbs
• fry in very hot fat

Method

1. 1

   Take partridges that have been boiled or roasted.

2. 2

   Put the meat through machine once.

3. 3

   Make a very thick cream sauce; measure the partridge by the cup.

4. 4

   To each cup take three tablespoons hot cream sauce that has been flavored with sherry, pepper, and salt; put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in shape of oblong croquettes — thick in centre and pointed at ends; roll in egg and fresh bread crumbs and fry in very hot fat.

5. 5

   Serve in ring style, one resting on top of another, with macedoine of vegetables in the centre.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 344. The excerpt below is the record exactly as published.

Croquettes of Partridge a la Macedoine Croquettes de Perdrix a la Macedoine Take partridges that have been boiled or roasted. Put the meat through machine once. Make a very thick cream sauce; measure the partridge by the cup. To each cup take three tablespoons hot cream sauce that has been flavored with sherry, pepper, and salt; put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in shape of oblong croquettes — thick in centre and pointed at ends; roll in egg and fresh bread crumbs and fry in very hot fat

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