Ferdreanx aux Champignons (Stewed Partridges with Mushrooms)

Ingredients

• a punnet and a half of mushrooms
• two ounces of butter
• pepper to taste
• salt to taste
• three partridges

Method

1. 1

   Peel mushrooms, cut off stalks, and cook in butter with pepper and salt for about ten minutes.

2. 2

   Set aside to cool, then stuff partridges with mushrooms.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 6. The excerpt below is the record exactly as published.

pepper to taste, and sufficient milk to make them into rather a stiff paste. Having worked them well with a large fork, and when they are quite smooth, take up small portions of the potatoes and Little French Dinners. fashion them into the shape of balls and lay them on a greased baking sheet ; make some much smaller balls and lay them on the top of the larger ones, somewhat in imitation of miniature cottage loaves. When all are done, beat up an egg with a little milk and brush over the potatoes with it. Place the tin at once in a good oven till the potatoes are of a light brown colour, then serve immediately. (Eufs farcis anx anchoix (Eggs Stuffed with Anchovies). — Boil some eggs quite hard, remove the shells and cut the eggs in half lengthwise. Take out the yolks and then having as many anchovies as there are eggs, bone and skin them and pound them with the yolks in a mortar, adding a good-sized piece of butter, a grate of nutmeg and pepper and salt to taste. Fill each half egg with this mixture, put them in a tin in the oven to get thoroughly hot and serve on oval pieces of bread fried in butter. Beignets a la Danoise (Danish Fritters).— Take two ounces of butter, one ounce of sugar, quarter of a pound of flour, half a pint of cream and five eggs. Beat the butter to a cream, then add the sugar and the flour very gradually. When all has been added, put in the eggs one by one, beating the mixture thoroughly before adding each egg ; add lastly the cream, stir it very gently and do not beat the mixture any more. Have ready a large pan of boiling fat and drop into it heaped teaspoonfuls of the batter, which will quickly form themselves into the shape of a ball. As each one turns a light golden brown, lift it out carefully and place it on a sieve to drain at the mouth of the oven. When all are ready, serve on a hot dish with plenty of caster sugar sprinkled over them. io Little French Dinners. MENU*— IV* CONSOMME ATT CBLERI. SOLE FABCIE AU FOUR. PERDREAUX AUX CHAMPIGNONS. PETITS Pois i LA PAYSANNE. GATEAU DE NOISETTES. SAUCE SABATONNE. Consomme an Celeri (Celery Soup).— Take the giblets of two chickens, i.e., the feet, neck, gizzard, and liver. Cleanse them all thoroughly, scalding the feet, and put them into a saucepan with three-quarters of a pound of knuckle of veal, a piece of lean bacon, four to five pints of second stock, and salt to taste. Let this come slowly to the boil and then, having removed all scum, add two heads of celery, a carrot, an onion, a turnip, some parsley, three or four cloves, and some whole pepper. Bring to the boil once more, and then let the whole simmer gently for four hours. Strain through a clean napkin, clarify if necessary with the whites and shells of one or two eggs, and remove all fat when cold. The next day cut some celery into small round pieces with a round cutter, and boil them in a little stock with a small piece of butter. When quite tender, strain them on a sieve and place them in a saucepan with as much of the above consomme as is wanted for soup. Let the whole boil for five minutes and then serve. Sole Farcie an Four (Sole Stuffed and Baked). — Take a breakfasteupful of breadcrumbs, three ouncea of butter, some chopped parsley and tan-agon, and half- a-dozen chives chopped up finely (or an onion may be used instead). Soak the breadcrumbs in milk and mil them with all the other ingredients ; add pepper and salt to taste and lay the stuffing in a well-buttered dish that will stand the fire. On the top of this, Little French Dinners. 1 1 place a large lemon sole, weighing from two to three pounds, sprinkle the surface of the fish with fine baked breadcrumbs, and on the top of them put some small pieces of butter and a sprinkling of pepper and salt. Put the dish in a moderate oven for about half an hour. Take out the fish when it is done, being careful not to break it, and place it on the dish on which it is going to be served. Then split the sole lengthwise with a sharp knife, skilfully remove the bone and put the stuffing in its place. Serve as hot as possible. 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

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