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Fillets of Partridge (Filets de Perdrix) a la Perigord
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
30Calories
4 gProtein
0 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories30 kcal
Protein4.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium5.4 mg
Potassium34 mg
Calcium2 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A7.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.6 mcg
Choline11 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 343. The excerpt below is the record exactly as published.
illets of Partridge ( Filets de Perdrix ) a la Perigord Singe, wash, and clean the partridges well. Make a nice gravy from stock; flavor with onions and carrots. Put the birds (that have been tied up plump) into the sauce, let simmer from twenty-five to forty minutes — according to size of the birds — then leave to get cold. When cold, make a rich Perigord sauce from flour, butter
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