Partridge Pie (Pate de Perdrix) a la Parisienne

Ingredients

• a pound of fresh mushrooms
• one tablespoon butter
• two heaping tablespoons flour
• one cup from stock of the partridges
• one cup of juice from the mushrooms
• half cup rich cream
• flavor with sherry
• pepper to taste
• salt to taste

Method

1. 1

   Cut the partridge into small pieces, cook with water, onions, carrots, pepper, salt, and sherry for 45 minutes.

2. 2

   Prepare mushrooms in a pan with water, sherry, pepper, and salt for 15 minutes.

3. 3

   In a saucepan, melt butter, add flour, stock, and juice, beat until creamy.

4. 4

   Add mushrooms, partridge, sherry, and cream.

5. 5

   Line a pie plate with puff paste, fill with beans, bake until golden, remove beans, fill with mixture, and cover.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 347. The excerpt below is the record exactly as published.

Partridge Pie ( Pate de Perdrix ) a la Parisienne When the dark meat is left over and has not been used this makes a beautiful dish. Cut the partridge in small pieces, put in a stewing kettle with sufficient water, onions, carrots, pepper, salt, and some sherry, and let cook from forty-five minutes to one hour — well covered. In the meantime, prepare a pound of fresh mushrooms, put in a pan and cook with water, sherry, pepper, and salt for fifteen minutes. When the meat and mushrooms are cooked, put one tablespoon butter in a saucepan, add two heaping tablespoons flour, one cup from stock of the partridges, and one cup of juice from the mushrooms; beat until creamy, add the mushrooms, the partridge, sherry, pepper, and salt to taste, and last add half cup rich cream. Make a pie by lining a pie plate with puff paste, fill with beans, put a cover on and bake until golden brown. When done, remove the beans, fill with the Partridge a la Parisienne, and put the cover on. Arrange on a hot platter on a paper doily; garnish with parsley. Serve in place of a joint for luncheon or dinner. Boned Braised Partridge a la Ethel Bayes Perdrix desossee et braisee, a la Ethel Bayes Singe, clean, and wash a partridge. Split and bone — not the leg and wing. Stuff with tongue stuffing, tie up plump, put in a pan with sherry, a little water, onions, butter, pepper, and salt and braise for half hour — basting it now and then during the time. When done, glaze with a brown glaze. Place on a platter with watercress in the centre, a paper frill on each leg bone, and with the gravy from the pan around the platter. Serve with the salad. Stuffing. One cup ground smoked tongue, two tablespoons sherry, pepper, salt, four tablespoons cream sauce two eggs, two tablespoons bread crumbs — fresh if possible. Stir together tongue, sherry, pepper, salt, eggs, and cream sauce, then last add the bread crumbs. Many cold and hot dishes of partridge can be prepared in accor¬ dance with the recipes for pheasant and chicken. QUAIL (Caille) Roasted Quail ( Cailles roties) a la Ocke Pick, singe, draw, and wash the quails well; tie up plump, put in a roasting pan, cover with thin slices of bacon and roast for twenty minutes — until golden brown on the top. These birds are not turned when roasted. Glaze with a thin brown glaze; serve on a platter in a rose style with a paper frill on each leg and a bunch of watercress in the centre; garnish with little roses cut from radishes. Make a brown bordelaise sauce from the pan the quails roasted in by removing the fat from the gravy; flavor with sherry

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