Partridge a la Toussenel

Ingredients

• a brace of partridges
• a figleaf or vineleaf
• butter
• some truffles
• cooked in champagne
• pepper
• grated nutmeg

Method

1. 1

   Stuff the partridges with minced livers and truffles.

2. 2

   Wrap in leaves and roast until three-fourths cooked.

3. 3

   Spread a breadcrumb mixture under the birds and finish roasting, basting with broth and champagne.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

Partridge a la Toussenel. Take a brace of partridges, stuff them with the livers of the birds minced up together with butter and some truffles which have been cooked in champagne ; wrap each bird up in a figleaf or vineleaf, and over these place a sheet of buttered paper. Then put the birds on the spit, and roast till about three-fourths cooked ; then take off the spit, and under the four members of each bird spread a mixture of breadcrumb worked into a farce with pepper, butter, parsley, shalot, and grated nutmeg

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