Partridge Stew with Mushrooms

Ingredients

• a partridge
• one tablespoon butter
• two tablespoons flour
• one cup of the stock
• four tablespoons sherry
• half cup warm milk
• one pound of mushrooms

Method

1. 1

   Pick, singe, clean, and wash a partridge, and cut the dark meat as well as the breast in even cutlets, leaving a little bone in each; put in a pan with water sufficient to cover it, and cook for forty-five minutes to an hour with some onions, carrots, sherry, pepper and salt.

2. 2

   When done, put one tablespoon butter in a saucepan; add two tablespoons flour, one cup of the stock the partridges cooked in, that has been skimmed and strained.

3. 3

   Beat the sauce until creamy; add four tablespoons sherry, half cup warm milk, then add the cutlets.

4. 4

   In the meantime, prepare a pound of mushrooms and cook in one cup water and half cup sherry for fifteen minutes; add the mushrooms to the sauce, and half cup cream; let simmer for about ten minutes; add pepper and salt to taste.

5. 5

   Arrange the cutlets, one resting on top of another, on a hot platter; glaze with a white cream sauce; then serve the mushrooms and sauce all around the cutlets; put a paper frill on each cutlet; garnish with parsley.

6. 6

   Serve as an entree for luncheon or dinner, with some currant jelly at the side.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 343. The excerpt below is the record exactly as published.

one pound of mushrooms, select a large one for each fillet. Put the mushroom upside down on each fillet; fill them with a puree game sauce — made from the rest of the partridge that has been cooked and put through the machine and mixed with little cream sauce and chopped mushrooms; flavor with sherry, pepper, and salt. Arrange in a circular style on a platter, and in the centre have green peas or 232 THE SWEDISH, FRENCH asparagus tips. Serve with currant jelly as an entree for luncheon or dinner. Braised Partridge Larded with Truffles, a la Perigueux Perdrix braisee et lardee de Truffes, a la Perigueux Pick, singe, clean, and wash the partridges well; tie up plump. Lard the whole breast with little specks of truffles. Put in a pan with some sherry, water, pepper, and salt; cook in oven — well covered — from twenty to twenty-five minutes. When done, glaze with a brown glaze; arrange on a platter around in a crown style; garnish with a paper frill on each leg; pour around the Perigueux sauce — made from the pan with chopped truffles, and flavored highly with wine; put a bunch of watercress in the centre; garnish with little roses cut from radishes. If the partridges are very large, each breast can be cut in halves lengthwise and put to¬ gether in their place before being glazed so that a half will be served for each person; if small, serve whole. Pheasant can be prepared and cooked in the same way. Croquettes of Partridge a la Macedoine Croquettes de Perdrix a la Macedoine Take partridges that have been boiled or roasted. Put the meat through machine once. Make a very thick cream sauce; measure the partridge by the cup. To each cup take three tablespoons hot cream sauce that has been flavored with sherry, pepper, and salt; put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in shape of oblong croquettes — thick in centre and pointed at ends; roll in egg and fresh bread crumbs and fry in very hot fat. Serve in ring style, one resting on top of an¬ other, with macedoine of vegetables in the centre. Partridg Stew with Mushrooms Etuvee de Perdrix aux Champignons Pick, singe, clean, and wTash a partridge, and cut the dark meat as well as the breast in even cutlets, leaving a little bone in each; put in a pan with water sufficient to cover it, and cook for forty-five minutes to an hour with some onions, carrots, sherry, pepper and salt. When done, put one tablespoon butter in a saucepan; add two tablespoons flour, one cup of the stock the part¬ ridges cooked in, that has been skimmed and strained. Beat the sauce until creamy; add four tablespoons sherry, half cup warm milk

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