Partridge Saute a la Chasseur

Ingredients

• two fine, tender partridges
• an ounce of butter
• a good pinch of salt
• half a pinch of pepper
• a finely chopped shallot
• half a glassful of Madeira wine
• half a pint of Espagnole sauce
• twelve whole mushrooms
• six bread croutons

Method

1. 1

   Singe, draw, and wipe the partridges, cut them into twelve pieces, and place in a sautoire with butter.

2. 2

   Season with salt and pepper.

3. 3

   Brown for three minutes on each side, then add shallot, Madeira wine, Espagnole sauce, and mushrooms.

4. 4

   Finish cooking for fifteen minutes, then serve with croutons around the dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 219. The excerpt below is the record exactly as published.

Partridge Saute a la Chasseur.— Singe, draw, and wipe two fine, tender partridges, cut them into twelve pieces, and place them in a sautoire with an ounce of butter, seasoning well with a good pinch of salt and half a pinch of pepper. Brown well for three minutes on each side ; then add a finely chopped shallot, half a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), and twelve whole mushrooms. Finish cooking for fifteen minutes, then serve with six bread croutons

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