Partridges à la Malaga

Ingredients

• four or six partridges
• four ounces of fresh butter
• one pound of barn
• twenty-four small pieces of the red part of a carrot
• two good glasses of Madeira or Sherry wine
• one tablespoonful of thin tomato sauce
• a tablespoon of Espagnole sauce
• the juice of half a lemon

Method

1. 1

   Clean and truss partridges, fry in butter until light brown.

2. 2

   Mix barn and vegetables, add to partridges with bouquet, salt, cayenne, wine, and tomato sauce.

3. 3

   Simmer for 45 minutes, reduce liquid by half, and serve with sauce strained over.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 117. The excerpt below is the record exactly as published.

Partridffes à la Malaga Clean and truss four or six partridges as for boiling, and fiy them in four ounces of fresh butter until they are a light brown. Remove and set aside on a piate. Have at band one pound of barn tbat has been soaked and parboiled and cut it in amali pieces about the size of an olive. Have also ready twenty- four small pieces of the red part of a carrot cut wìth a small scoop and also as many very small onions. Fry the barn and vegetables until they are a light brown. Remove them and mix with the partridge in another stewpan. Add a bouquet, a little salt, a dash of cayenne pepper, two good glasses of Madeira or Sherry wine, and one tablespoonful of thin tomato sauce. Cover and set the stewpan where the contenta will simmer slowly for three-quarters of an hour. The liquid should be reduced about one-half . When the partridges are cooked, dish them in a triangular form. Skim the grease from the liquid and vegetables, add a tablespoon of Espagnole sauce, and the juice of half a lemon

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