Partridge Cutlet (Cotelette de Perdix) a la Bacchante
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 342. The excerpt below is the record exactly as published.
Partridge Cutlet ( Cotelette de Perdix ) a la Bacchante Pick, singe, clean, wash, joint, and cut a partridge in nice pieces; put a bone in each cutlet; dip in egg and bread crumbs and fry in very hot fat. Arrange on a platter with one resting on top of another; put a paper frill on each bone. Serve with English bread sauce and game sauce with sultana raisins
Cook this with the app: pantry check, scaling, and the assistant.