Partridges with Soubise Sauce

Ingredients

• three old partridges
• a tablespoonful of chopped onion
• an ounce of butter
• two ounces of streaky bacon
• a two-ounce onion
• a pint of white broth
• eight ounces of onions
• half an ounce of roux
• the yolks of two eggs
• a slice of boiled bacon
• a few peppercorns
• a seasoning of salt and pepper

Method

1. 1

   Prepare the partridges for boiling and fill with chopped onion, livers, and hearts.

2. 2

   Fry bacon, butter, giblets, onion, and peppercorns until colored.

3. 3

   Moisten with broth, boil, and simmer.

4. 4

   Add bacon pieces and onions, cover with broth, and simmer until tender.

5. 5

   Strain broth and make soubise sauce with onions, roux, and broth.

6. 6

   Serve birds with onion puree and garnish with fried bacon.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 49. The excerpt below is the record exactly as published.

table- spoonful of chopped onion, previously blanched, the livers and hearts of the birds minced, 1. Partridges seasoned with spiced pepper, salt, and rolled with soulnse . .. r , , sauce. in a slice oi boiled bacon, lake a stewpan and put into it an ounce of butter, the giblets of the birds, any scraps of meat you may have, a slice of lean bacon, a two-ounce onion cut into quarters, a few peppercorns, and a seasoning of salt and pepper : fry till turning colour, and then moisten with a pint of white broth, boil up and simmer : when you have got a broth to your mind, strain it off. Next cut two ounces of streaky bacon in pieces one inch long and half an inch thick : put half an ounce of butter into a stewpan, fry the bacon pieces therein, and when turning colour, put in the birds, and cook them for five minutes : add eight ounces of onions cut into quarters, cover all with the broth, and simmer the partridges therein very slowly until perfectly tender. When done (they will take an hour and a quarter), take them out, and drain them, replacing them in the hot pan in which they were done, with the cover on. Now strain the broth, and with it make a rich soubise sauce as follows : — Pick out the onions stewed with the birds, pass them through the sieve, and proceed with half an ounce of roux and the broth aforesaid, to make a rich puree ; when boiling hot, dish the birds, pour the onion puree over them, and serve, garnished with curls of crisply fried bacon. The roux should, of course, be prepared beforehand to prevent delay : the puree ought not to occupy more than ten minutes in preparation. The yolks of two eggs

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