Partridges a la Masonic

Ingredients

• Procure some Masonic moulds
• season to taste
• a gill of cream
• two spoonfuls of curry sauce

Method

1. 1

   Butter the Masonic moulds and line them with a forcemeat made of pounded partridge meat mixed with cream.

2. 2

   Fill with a Julienne of tongue and truffles mixed with curry sauce, cover with more forcemeat, and poach in boiling stock.

3. 3

   Dish up on a forcemeat border and garnish with tongue and truffles, pouring curry sauce around.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 40. The excerpt below is the record exactly as published.

Partridges a la Masonic Procure some Masonic moulds ; butter them and make one of the triangles in truffles, the other in POULTRY AND GAME 99 tongue. Line the moulds with a forcemeat made of the meat of a partridge pounded and tammied, then mix in a gill of cream ; season to taste. Fill the inside with a Julienne of tongue and truffles mixed with two spoonfuls of curry sauce

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