Partridges aux Choux

Ingredients

• Truss as for roasting
• cover the breast with a slice of bacon
• a bit of butter
• floured
• salt
• pepper
• lemon thyme rubbed fine
• a glass of white wine
• a slice of lean ham
• a little cayenne pepper
• a shallot, and an anchovy chopped fine
• hearts of 3 or 4 cabbages

Method

1. 1

   Truss the partridges, cover with bacon, and fill with butter.

2. 2

   Fry briefly, then place in a stewpan with gravy, ham, wine, cayenne, shallot, and anchovy.

3. 3

   Add boiled cabbage hearts before serving.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 58. The excerpt below is the record exactly as published.

Partridges aux Choux. — Truss as for roasting, cover the breast with a slice of bacon, and put inside each a bit of butter floured and seasoned with salt, pepper, and lemon thyme rubbed fine ; fry for a short time, put into a stewpan with a little good gravy, a slice of lean ham, a glass of white wine, a little cayenne pepper, a shallot, and an anchovy chopped fine. Just before serving add the hearts of 3 or 4 cabbages

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