Fillets of Partridge with Mushrooms, a la Bayes

Ingredients

• the partridge
• some butter
• some sherry
• mushroom sauce

Method

1. 1

   Singe, pick, and clean the partridge; cut the breast in plump pieces about three inches around.

2. 2

   Lard with bacon; put in a pan with some butter and sherry; cook in oven from fifteen to eighteen minutes, basting again and again with the butter and sherry.

3. 3

   When done, arrange in a circle on a platter and put a paper frill on each bone.

4. 4

   Serve with mushroom sauce in the centre, as an entree for luncheon or dinner.

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.

Fillets of Partridge with Mushrooms, a la Bayes Filets de Perdrix aux Champignons, a la Bayes Singe, pick, and clean the partridge; cut the breast in fplump pieces about three inches around. Lard with bacon; put in a pan with some ^ butter and sherry; cook in oven from fifteen to eighteen minutes, basting again and again with the butter and sherry. When done, arrange in a circle on a platter and put a paper frill On each bone. Serve with mushroom sauce in the centre, as an entree for luncheon or dinner. Fillets 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, and stock the birds cooked in; then cut the partridge in fillets (oval slices about the size of a large half egg), cover with Perigord sauce, put on a buttered pan and cook in oven — uncovered — from ten to twelve minutes until glossy. Arrange on a foundation of spinach with quenelles of forcemeat of partridge in the centre. Serve with a truffle sauce, highly flavored with sherry, as an entree. * % Fillets of Partridge with Mushrooms, a la Barnegat ✓ Filets de Perdrix aux Champignons, a la Barnegat Singe, clean, and wash the partridge well; cut fillets from the breast — oval slices the shape of a half egg; put on a buttered pan; put in oven and cook for about ten minutes — well covered — with sherry, pepper, and salt. In the meantime, cook one pound of mushrooms, select a large one for each fillet. Put the mushroom upside down on each fillet; fill them with a puree game sauce — made from the rest of the partridge that has been cooked and put through the machine and mixed with little cream sauce and chopped mushrooms; flavor with sherry, pepper, and salt. Arrange in a circular style on a platter, and in the centre have green peas or 232 THE SWEDISH, FRENCH asparagus tips. Serve with currant jelly as an entree for luncheon or dinner. Braised Partridge Larded with Truffles, a la Perigueux Perdrix braisee et lardee de Truffes, a la Perigueux Pick, singe, clean, and wash the partridges well; tie up plump. Lard the whole breast with little specks of truffles. Put in a pan with some sherry

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