Ferdreanx aux Champignons (Stewed Partridges with Mushrooms)

Ingredients

• a punnet and a half of mushrooms
• two ounces of butter
• half a glass of white wine
• three-quarters of a pint of stock
• about a dozen mushrooms chopped
• two ounces of flour
• pepper
• salt

Method

1. 1

   Peel and cook mushrooms with butter, pepper, and salt for 10 minutes.

2. 2

   Stuff partridges with mushrooms.

3. 3

   Brown birds in butter, mix flour with remaining butter, add wine and stock.

4. 4

   Cook partridges in sauce with chopped mushrooms until done.

5. 5

   Serve with reduced sauce over partridges.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 7. The excerpt below is the record exactly as published.

Ferdreanx aux Champignons (Stewed Partridges with Mushrooms). — Take a punnet and a half of mush- rooms— they should be as small as possible — peel them carefully, cut off the stalks and cook them over a slow fire with two ounces of butter and pepper and salt for about ten minutes, shaking the saucepan frequently. When the mushrooms are done, put them aside to get cold and stuff three partridges with them. Lay the birds in a stewpan just large enough to hold them with some butter, and when they are browned, take them out for a few minutes, and mix well with the butter two ounces of flour ; add, by degrees, half a glass of white wine and three- quarters of a pint of stock. Then put the partridges back and let them cook slowly in this sauce with about a dozen mushrooms chopped

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