Partridge au Choux

Ingredients

• a good partridge
• slices of fat bacon
• two small white cabbages
• one carrot
• one onion
• a bouquet garni
• season with salt and pepper
• add gravy to half the height of the contents

Method

1. 1

   Tie up the partridge with bacon.

2. 2

   Cut cabbages, blanch, cool, and drain.

3. 3

   Lay bacon, carrot, onion, and bouquet garni in a stewpan.

4. 4

   Place partridge in center, surround with cabbage, season, and add gravy.

5. 5

   Cover and stew gently until tender.

6. 6

   Cut up the bird and serve with cabbage and bacon, pouring gravy over.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 83. The excerpt below is the record exactly as published.

Partridge au Choux. Tie up a good partridge with slices of fat bacon. Cut two small white cabbages in four pieces, and blanch, after which throw cold water over them and drain. Lay some thin pieces of bacon at the bottom of a stewpan, also one carrot, one onion (previously blanched) and a bouquet garni. Place the partridge in the center, surrounded by the cab- bage, season with salt and pepper, and add gravy to half the height of the .content

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