Partridge Blancmanger aux Truffes

Ingredients

• a brace of partridges
• about a pint of aspic jelly
• a gill of aspic jelly
• a few large truffles
• a gill of cream
• a little liquid aspic
• chervil

Method

1. 1

   Boil partridges, let cool.

2. 2

   Melt aspic jelly, coat a quart mould, place on ice.

3. 3

   Cut truffles, ornament bottom with star, pour cold aspic.

4. 4

   Whisk aspic until white, mask mould, fill with partridge meat mixed with cream and aspic.

5. 5

   Place on ice, serve by dipping in warm water and garnishing with aspic croutons and tomatoes.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Partridge Blancmanger aux Truffes. Boil a brace of partridges and let them get cold. Melt about a pint of aspic jelly and take a plain round quart mould and pour about a gill of aspic jelly into it to mask it by turning the mould round and round in the hands till the inside has been entirely covered by the jelly, pour away any that does not adhere, and place the mould on ice at once. Cut a few large truffles in slices and ornament the bottom of the mould with a star, pour on about two tablespoonfuls of a little cold liquid aspic. Put into a stewpan a pint of aspic and whisk it till it becomes white as cream, then mask the mould with this ; pour in enough to half fill it, then turn it round and round, covering all the inside of the mould, pouring out any superfluity. Skin the partridges and cut off all the meat and chop it up : then pound it with a gill of cream in the mortar, and then rub through a fine wire sieve. Place this in a large stewpan, add half a pint of cream, and mix it with the partridge meat. Collect the aspic jelly, melt it, and whip it up and add it to the partridge ; then fill the mould with this and pour in a little liquid aspic ; place on ice. To serve this, dip it into warm water the same as a mould of jelly, turn POULTRY A LA MODE, 33 it out, and garnish with aspic croutons alternately with very small tomatoes ; ' around the top arrange a wreath of chervil

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