Partridges a la Cussy

Ingredients

• Remove all the bones from the birds
• stuff them with a forcemeat
• Line a stewpan with a slice of ham
• two or three onions
• carrots
• a bouquet garni
• moisten with stock

Method

1. 1

   Remove bones from birds except thighs and legs, stuff with forcemeat.

2. 2

   Sew birds to original shape, hold over hot coals until firm, cover with buttered paper.

3. 3

   Line a stewpan with ham, onions, carrots, bouquet garni, pounded bones, salt, and pepper.

4. 4

   Add partridges and simmer over slow fire.

5. 5

   Dish up birds, pass sauce through a tammy, skim fat, reduce, and add truffles or mushrooms.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Partridges a la Cussy. Remove all the bones from the birds except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweetbread, mushrooms, truffles, and cockscombs which have been boiled ; sew up the birds to their original shape, hold them over hot coals till the breasts are quite firm, and cover them with buttered paper. Line a stewpan with a slice of ham, two or three onions, carrots, a bouquet garni, a little scraped bacon, the partridge bones which have been pounded, salt, and pepper ; moisten with stock

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