Mayonnaise of Partridges

Ingredients

• Roast a brace of partridges
• Boil two eggs for ten minutes
• one table-spoonful of tarragon vinegar
• four table-spoonfuls of oil
• four table-spoonfuls of aspic jelly
• a small quantity of salt
• a small quantity of pepper
• a small quantity of grated nutmeg
• as much spinach-juice as will make the sauce a bright green

Method

1. 1

   Roast the partridges and cut into joints.

2. 2

   Boil eggs, cool, and rub yolks smooth.

3. 3

   Add salt, pepper, nutmeg, oil, vinegar, aspic jelly, and spinach juice.

4. 4

   Heat with partridge pieces until hot.

5. 5

   Serve on a hot dish with sauce poured over and garnish with anchovy slices and toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1096. The excerpt below is the record exactly as published.

Roast a brace of partridges, cut them into neat joints, and put them aside for a few minutes. Boil two eggs for ten minutes, put them into cold water, and when they are cold take out the yolks, put them into a basin, and rub them smooth with the back of a wooden spoon. Add a small quantity of salt, pepper, and grated nutmeg, then very gradually four table-spoon- fuls of oil, one table-spoonful of tarragon vinegar, four table-spoonfuls of aspic jelly, or failing this, good stock, with as much spinach- juice as will make the sauce a bright gree

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