Fillets of Partridge h la Saneroise

Ingredients

• 3 fine plump partridges
• 1 even tablespoonful salt
• 1/2 even teaspoonful pepper
• 2 ounces melted butter
• 1 tablespoonful fine-chopped onion
• 1 1/2 pint broth
• 1 gill of flour
• the yolk of 1 egg
• 1 whole egg
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 1/4 teaspoonful nutmeg
• 1 ounce butter
• 1 tablespoonful flour
• 1/2 cupful of the above-named broth
• 1/2 cupful mushroom liquor
• 13 canned mushrooms
• 1 even teaspoonful salt
• 1/2 teaspoonful pepper
• 1/2 gill of sherry wine

Method

1. 1

   Remove the breast from 3 fine plump partridges as directed; season with salt and pepper.

2. 2

   Lay mignons on top of each fillet, make incisions, and insert mushroom strips.

3. 3

   Place in a pan, pour over melted butter, cover, and set aside.

4. 4

   Prepare ragout with remaining meat, onion, and broth.

5. 5

   Cook and strain.

6. 6

   Roast fillets in a hot oven for 12 minutes.

7. 7

   Simmer dumplings in boiling water for 6 minutes.

8. 8

   Serve fillets with sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 300. The excerpt below is the record exactly as published.

Fillets of Partridge h la Saneroise.— Bemove the breast from 3 fine plump partridges as directed in foregoing recipe; season them with 1 even tablespoonful salt, Yi even teaspoonful pepper ; lay the small mignons in the center on top of each fillet ; make 2 slanting incisions on each mignon, then cut a few mush- rooms into slices, then into narrow strips, put 1 strip of mushroom into each incision ; lay the fillets in a round pan just large enough to receive them, pour over 2 ounces melted butter, cover them with buttered paper, and set aside until the following ragotit is prepared : Bemove the remaining meat from the partridges ; place a saucepan with 2 ounces fine-cut larding pork over the fire ; add 1 tablespoon- ful fine-chopped onion, cook 5 minutes without browning ; add half the meat from the partridges and the livers, stir and cook 10 min- utes; then remove, add the remaining raw meat chopped ex- ceedingly fine. Now place a small saucepan with Y, gill of boiling water, % teaspoonful butter over the fire ; add 1 gill of fiour, stir and cook till it forms into a smooth paste, then remove ; when cold add it to the chopped meat, add the yolk of 1 egg and 1 whole egg ; season with 1 teaspoonful salt, y, even teaspoonful pepper, y^ tea- spoonful nutmeg, mix all well together ; then form with 2 teaspoons small dumplings from this ; lay them in a buttered pan, and set aside. Chop the bodies of the partridges into pieces, place them in a saucepan with 1 ounce butter, stir and cook 10 minutes ; then add iVi pint broth, 1 fine-chopped onion, 12 whole peppers, and 1 bay leaf, cover and cook 30 minutes; strain the broth. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir and cook 3 minutes ; add V/^ cupful of the above-named broth, V9 cupful 446 GAMB. mushroom liquor, 13 canned mushrooms, 1 even teaspoonful salt, V^ teaspoonf ul pepper, Y, gill of sherry wine, cook 10 minutes. Fifteen minutes before serving place the fillets in a hot oven, and roast 12 minutes; then remove. Pour through a funnel sufficient boiling water in the pan with the dumplings, set them over the fire, and simmer 6 minutes ; then carefully remove them with a skimmer to a hot dish, pour over the sauce, and arrange the fillets in a circle around the dish. Fillets of partridges and prairie hens may be pre- pared the same as chicken fillets. Boast Partridge or Prairie Uen^ Filled.— Pick, singe, and draw 2 fine plump partridges, wipe-out the inside, season with 1 even tablespoonful salt For the dressing, boil V^ pound of large chest- nuts 20 minutes ; drain, remove the shell and brown skin ; return the chestnuts, in saucepan, to the fire, cover with milk, add a little sugar, and boil till tender; remove and mash them fine; fry 1 tablespoonful fine-chopped onion

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