Partridges à l’Anglaise

Ingredients

• your partridges
• with butter
• with salt
• with pepper
• forcemeat made of chopped bread-crumbs
• equal quantities of stock and champagne

Method

1. 1

   Draw and stuff partridges with their livers mixed with butter, salt, and pepper.

2. 2

   Cover with buttered paper and roast.

3. 3

   When nearly done, add forcemeat, moisten with stock and champagne, simmer until sauce reduces, dish with sauce, and sprinkle with lemon juice.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 127. The excerpt below is the record exactly as published.

with salt and pepper, pass through a tammy, and soak thick slices of bread in the stock. Finish preparing the soup, the same as bread and cabbage soup for feast day (see 14th of September), with the exception of using butter instead of bacon for cooking the cabbages, and moisten- ing with vegetable stock instead of meat stock. Quenelles of sturgeon. Pound up equal quantities of sturgeon and bread-crumb, moisten with butter, season with salt, mixed spice, and a table- spoonful of chopped mixed herbs which have been warmed in butter, stir in the necessary quantity of eggs, and poach the quenelles in boiling water. Diplomatic sauce. Stir a little of the liquor in which some crayfsh have been boiled into cream béchamel sauce, and serve. Sauce à la Cardinal. This sauce is made by stirring crayfish butter into some German sauce. 326 THE 366 BILLS OF FARE. NOVEMBER 21. Purée de pois secs. Pea soup. Sole Colbert. Sole à la Colbert. Côtelettes de mouton Soubise. Mutton cutlets à la Soubise. Coq de bruyère rôti. Roast black-cock. Céleri au jus avec truffes. Stewed celery and truflles. Tourte à la crème au maizena, Maiïzena cream tart. Roast black-cock. We get two species of this wild bird from the northern forests of Alsace, Lorraine, and principally from the Vosges; one is as big as a peacock, and the other about the size of a pheasant ; their flesh is dark, and their flavour very strong. If the birds have fed on juniper berries they will have a most disagreeable taste, and if on certain kinds of pine seeds you can at once detect it, as the smell will cling to your hand if you touch the bird. Prepare the same as pheasants, lard the breasts, and roast. The birds must not be too high. Maizena cream tart. Warm a wine-glassful of milk in a saucepan; as soon as it boils, stir in two ounces of powdered sugar, three ounces of butter, a pinch of salt, and take off the fire. Stir two ounces of maizena and two yolks of egg into a wine-glassful of cold milk, add to the hot milk, boil for five minutes, stir the whole time, pour into a bowl, whip until cold, and pour into a baked open tart case, THE 366 BILLS OF FARE. 327 PE ET NOVEMBER 22. Potage à la Bagration. Bagration soup. Matelote à la marinière. Stewed carp and eel. Perdreaux à l'anglaise. Partridges à l’anglaise. Jambon rôti. Roast ham. Épinards au jus. Stewed spinach. Bavarois au marasquin. Bavarian cream with maraschino. Bagration soup. Stir some clear fish soup into a little reduced stock, simmer, skim off all grease, flavour with curry powder, thicken with cream and yolks of egg, and pour into a soup-tureen on to chopped filets of sole and vegetables which have been warmed in butter ; add some crayfish tails, and hand dice of fried bread separately. Partridges à l’anglaise. Draw your partridges, and stuff them with their livers chopped up with butter, salt and pepper, cover them with buttered sheets of paper, and roast ; when about three quarters done, take off the spit, slightly raise each joint with à knife, and add a little forcemeat made of chopped bread-crumbs, butter, salt, coarse black pepper, a pinch of grated nutmeg, eschalots, parsley, and chives; moïsten the birds with equal quantities of stock and champagne

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