Perdreaux en Surprise

Ingredients

• two roasted partridges
• one truffle
• pepper to taste
• salt to taste

Method

1. 1

   Cut out the breasts of the partridges, clean the interior, and prepare a salpicon with the removed flesh, truffles, pepper, and salt in veloute sauce.

2. 2

   Stuff the birds, dip in eggs and breadcrumbs, and fry until golden.

3. 3

   Serve with Espagnole sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

Perdreaux en Surprise. Take two roasted partridges, cut out the whole of the breasts in a square piece, so as to make a 40 DRESSED GAME AND square aperture, clean away all the spongy sub- stance from the interior, and make a salpicon to be put inside the birds as follows : — Cut into very small dice the flesh taken out of the birds, also some truffles and pepper and salt. Put these into a little veloute sauce, and with this stuff the birds. Dip them into eggs and breadcrumbs put some bits of butter all over, and fry them of a nice colour. Dish up and serve with Espagnole sauce. Stewed Partridges. Lard a brace of partridges, and place them in a stewpan with onions, carrots, rashers of bacon, a bouquet garni, and equal quantities of stock and light claret, and simmer over a slow fire, skimming constantly. When done, dish up the partridges, reduce the sauce, and pass through a sieve and pour over the birds. Partridge a la Toussenel. Take a brace of partridges, stuff them with the livers of the birds minced up together with butter and some truffles which have been cooked in champagne ; wrap each bird up in a figleaf or vineleaf, and over these place a sheet of buttered paper. Then put the birds on the spit, and roast till about three-fourths cooked ; then take off the spit, and under the four members of each bird spread a mixture of breadcrumb worked into a farce with pepper, butter, parsley, shalot, and grated nutmeg. Replace the birds on the spit, and let them finish roasting, basting them continually alternately with broth and champagne. These POULTRY A LA MODE. 41 drippings, to which the grated peel of one lemon and the juice of a Seville orange are added, form the sauce to be served with it. Partridge Tartlets. Bouchees de Perdreaux. Take the breasts of two cooked partridges, about six ounces, and cut into very small pieces. Mince two ounces of lean ham, one truffle

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