Partridge Pie with Mushrooms, a la Casserole

Ingredients

• a pound of fresh mushrooms
• one tablespoon butter
• two tablespoons flour
• one cup from the juice the partridges cooked in
• one cup of the stock from the mushrooms
• six small white onions
• flavor with sherry
• pepper to taste
• salt to taste

Method

1. 1

   Cut the legs and second joints from the partridge, put in a stewing kettle with sufficient water to cover, onions, carrots, pepper, salt, and sherry; cook for 45 minutes to 1 hour.

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, juices, and stock, beat until creamy.

4. 4

   Add mushrooms, onions, partridge, and seasonings.

5. 5

   Place in a casserole, cover with crust, and bake until golden brown.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 346. The excerpt below is the record exactly as published.

Partridge Pie with Mushrooms, a la Casserole Pate de Perdrix aux Champignons, a la Casserole When the breast has been taken from partridges for entrees, salads, etc , and the dark meat is left, it makes a beautiful entree for luncheon or dinner. Cut the legs and second joints from the partridge also the wings with part of the back attached; put in a stewing kettle with sufficient water to cover it, onions, carrots, pepper, salt, and sherry; let cook for 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, 234 THE SWEDISH, FRENCH, AMERICAN COOK BOOK pepper, and salt, for fifteen minutes. When the meat and mush¬ rooms are ready, put one tablespoon butter in a saucepan; add two tablespoons flour, one cup from the juice the partridges cooked in, and one cup of the stock from the mushrooms; beat the sauce until creamy, add the mushrooms to the sauce and six small white onions (cooked); then add the partridge and flavor with sherry, pepper and salt to taste

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