Partridge Forcemeat

Ingredients

• two breasts of partridges
• a teaspoonful of butter
• four egg yolks
• half a pinch of salt
• the third of a pinch of pepper
• the same quantity of grated nutmeg

Method

1. 1

   Cut partridge breasts, pound with soaked bread, egg yolks, and butter.

2. 2

   Season, pound, and strain.

3. 3

   Add more egg yolk if needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 121. The excerpt below is the record exactly as published.

four egg yolks, stir again for a moment, cool, and serve when required. 223. Crab Forcemeat. — The same as for No. 222, using twelve crabs in the place of lobster. 224. Clam Forcemeat. — Proceed the same as for No. 222, seasoning it more highly, and having twenty-four clams blanched and minced exceedingly fine, so that they will better incorporate in the forcemeat. 225. Chicken Forcemeat a la Creme.— Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs ; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three tablespoon- fuls of very fresh cream, strain through a sieve, cool on the ice, and use when required. 226. Chicken Forcemeat.— Cut in large pieces two raw chicken breasts, pound them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful of fresh butter and four egg yolks, seasoning with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoon- ful of nutmeg. Mix all together ; strain, and put it in a bowl with three tablespoonfuls of veloute sauce (No. 152). 227. Forcemeat Quenelles of Fish.— Select one pound of firm fish (bass is preferable), remove the skin and take out the bones. Pound it well in a mortar, adding the whites of three eggs a little at a time. When well pounded add half a pint of cream, half a tablespoonful of salt, and a little white pepper and nutmeg. Mix well, and use when needed. 228. Partridge Forcemeat. — Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg ^yolks, one after another, and a tea- spoonful of butter. Season with half a pinch of salt, the third of a pinch o( pepper, and the same quantity of grated nutmeg

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