Partridges a la Viennoise
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 26. The excerpt below is the record exactly as published.
PARTRIDGES A LA VIENNOISE T>OUND up into forcemeat, with a very little black A pepper, the partridge liver, scraped bacon (from which all the fibre has been extracted), one truffle, and some chives
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