Partridge Tartlets
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
368Calories
29 gProtein
52 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein29 g
Carbohydrates52 g
Fiber6.6 g
Sugars19 g
Total Fat8.1 g
Saturated Fat3.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol37 mg
Sodium1434 mg
Potassium2129 mg
Calcium208 mg
Iron3.2 mg
Magnesium89 mg
Phosphorus690 mg
Zinc4.1 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C18 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B61 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)19 mg
Folate97 mcg
Choline129 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.
Partridge Tartlets. Bouchees de Perdreaux. Take the breasts of two cooked partridges, about six ounces, and cut into very small pieces. Mince two ounces of lean ham, one truffle, and six mushrooms ; stir this mixture into a gill of white sauce. Butter nine small moulds, line them neatly with this mixture, smooth well over with a hot wet knife, fill in with minced partridge, coat them neatly over the top with the quenelle meat, steam them for twenty minutes ; dish on a circle of mashed potato
Cook this with the app: pantry check, scaling, and the assistant.