Partridges a la Reine

Ingredients

• a brace of partridges
• an ounce of fresh butter
• half a pint of good stock
• a tablespoonful of sherry
• a small carrot
• an onion
• four or five sticks of celery
• two or three sprigs of parsley
• a little cayenne

Method

1. 1

   Truss the partridges and fill them with forcemeat and truffles.

2. 2

   Place them in a stewpan with carrot, onion, celery, parsley, and butter.

3. 3

   Pour over stock, cover, and simmer until done.

4. 4

   Strain the stock, thicken with flour, season, and serve over the partridges on toast.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Partridges a la Reine. Truss a brace of partridges for boiling, fill them with good game forcemeat, with two or three truffles cut up in small pieces, and tie thin slices of fat bacon over them. Slice a small carrot into a stewpan with an onion, four or five sticks of celery, two or three sprigs of parsley, and an ounce of fresh butter. Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible till the partridges are done enough. Strain the stock, free it carefully from grease, thicken it with a little flour and as much browning as is necessary ; flavour with a little cayenne, half a dozen drops of essence of anchovy, and a tablespoonful of sherry

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