Partridge a la Financiere

Ingredients

• two partridges
• a piece of pork-rind
• one carrot
• one onion
• two bay-leaves
• one sprig of thyme
• one pinch of salt
• half a pinch of pepper
• half a pint of white broth
• half a pint of hot sauce financiere

Method

1. 1

   Singe, draw, wipe, and truss the partridges with their wings inside.

2. 2

   Lay pork-rind in a saucepan, add sliced carrot and onion, bay leaves, thyme, and the partridges.

3. 3

   Season with salt and pepper.

4. 4

   Brown on the stove, moisten with white broth, then cook in the oven for twenty minutes.

5. 5

   Dress on a serving-dish, untruss, pour hot sauce over, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 219. The excerpt below is the record exactly as published.

Partridge a la Financiere. — Singe, draw, wipe, and truss two partridges with their wings inside. Lay a piece of pork-rind in a sauce- pan, adding one carrot and one onion, both cut in slices, two bay- leaves, one sprig of thyme, and the two partridges. Season with one pinch of salt and half a pinch of pepper. When they have assumed a good golden color on the hot stove, moisten with half a pint of white broth (No. 99), then put the saucepan in the oven and let cook for twenty minutes. Dress them on a serving-dish, untruss, pour half a pint of hot sauce financiere

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