Partridges a la Bearnaise

Ingredients

• two tablespoonfuls of oil
• a piece of garlic the size of a pea
• two tablespoonfuls of strong stock
• one glassful of sherry
• two tablespoonfuls of preserved tomatoes
• a little salt
• plenty of pepper

Method

1. 1

   Wipe the inside of the partridges with a damp cloth.

2. 2

   Cut off the heads, and truss the legs like boiled fowls.

3. 3

   Put them into a stewpan with oil and garlic, and shake them over a clear fire till slightly browned.

4. 4

   Then pour over them stock, sherry, preserved tomatoes, salt, and pepper.

5. 5

   Simmer gently until the partridges are done enough, and serve very hot.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Partridges a la Bearnaise. Wipe the inside of the partridges with a damp cloth. Cut off the heads, and truss the legs like boiled fowls. Put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea, and shake them over a clear fire till slightly browned all over. Then pour over them two tablespoonfuls of strong stock, one glassful of sherry, and two tablespoonfuls of preserved toma- toes, with a little salt and plenty of pepper

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