Pains Perdreaux k la Royale

Ingredients

• Bone two plump partridges
• 4 ounces of beef suet
• 2 ounces of bacon
• 2 ounces of butter
• 3 chopped mushrooms
• 1 ounce of panada
• a table-spoonful of allemande sauce
• two whole eggs
• one yolk of egg
• a little cream
• 12 small timbale moulds
• salpicon of cooked partridge
• ham
• tongue
• truffles
• mushrooms

Method

1. 1

   Bone partridges, pound meat with suet and bacon, sieve, add butter, mushrooms, panada, allemande sauce, season, and mix in eggs and cream.

2. 2

   Butter moulds, line with farce, add salpicon, cover with forcemeat.

3. 3

   Steam in a pan with boiling water for 25 minutes.

4. 4

   Turn out, arrange on a dish, garnish with mushroom and truffle, pour supreme sauce over.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 70. The excerpt below is the record exactly as published.

Pains Perdreaux k la Royale. (Partridge Timbales.) Bone two plump partridges, remove the skin from the meat and pound the latter in a mortar with 4 ounces of beef suet and 2 ounces of bacon cut into strips ; rub it through a fine wire sieve ; return it to the mortar, add 1 62 Recherche Entrees. 2 ounces of butter, 3 chopped mushrooms, an ounce of panada and a table-spoonful of allemande sauce. Season the above with pepper, salt, and aromatic spice ; work it thoroughly, and add gradually two whole eggs, one yolk of egg and a little cream. Butter 12 small timbale moulds, line them rather thickly with the above farce, place a dessert-spoonful of salpicon of cooked partridge, ham, tongue, truffles

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