Fillets of Partridge a la Jardiniere

Ingredients

• three partridges
• one tablespoonful of chopped parsley
• one tablespoonful of lemon juice
• half a cupful of melted butter
• two beaten eggs
• salt and pepper
• bread crumbs

Method

1. 1

   Fillet the partridges and season the fillets with salt and pepper.

2. 2

   Dip them in a mixture of parsley, lemon juice, and melted butter.

3. 3

   Let cool, then dip in beaten eggs and bread crumbs.

4. 4

   Fry in boiling fat for 6 minutes for large fillets and 4 minutes for small ones.

5. 5

   Drain on paper and serve with vegetables a la jardiniere and Bechamel sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 192. The excerpt below is the record exactly as published.

Fillets of Partridge a la Jardiniere. Fillet three partridges, and separate the minion fillets from the large ones. Season the fillets with salt and pepper, and then dip them in a mixture consisting of one table-spoonful of chopped parsley, one table-spoonful of lemon juice, and half a cupful of melted butter. Let the butter cool on them. Now dip them in two beaten eggs and then in bread crumbs

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