Partridge a la Venitienne

Ingredients

• a brace of partridges
• two glasses of Chablis
• two glasses of stock
• a bouquet garni
• very little garlic
• two cloves
• salt
• pepper
• a small piece of glaze
• a little cayenne
• two spoonfuls of grated Parmesan cheese
• a few breadcrumbs
• pieces of clarified butter

Method

1. 1

   Put partridges into a stewpan with butter, Chablis, stock, bouquet garni, garlic, cloves, salt, and pepper.

2. 2

   Simmer gently.

3. 3

   Pass the gravy through a sieve, thicken with butter and flour, add glaze, cayenne, and salt.

4. 4

   Pour sauce over partridges, cover with Parmesan, breadcrumbs, and clarified butter.

5. 5

   Brown in the oven and serve with sauce espagnole or sauce piquante.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Partridge a la Venitienne. Put a brace of partridges into a stewpan with butter, two glasses of Chablis, and two glasses of stock, add a bouquet garni, very little garlic, two cloves, salt and pepper ; let them simmer gently. Take them off when done, pass the gravy through a sieve, add a little butter and flour to thicken it, a small piece of glaze, a little cayenne and salt. Pour the sauce over the partridges, and cover over all with two spoonfuls of grated Parmesan cheese ; put a few breadcrumbs and pieces of clarified butter

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