Potage de Perdreau d'In Grand Due (Partridge Soup)

Ingredients

• 1 partridge
• 4 oz. oatmeal
• 4 oz. butter
• 2 oz. panade
• 4-6 fresh mushrooms
• 3 eggs
• 2 quarts white stock
• seasoning
• ½ gill cream

Method

1. 1

   Remove the fillets from the partridge, cut up the remainder and roast it with a little dripping for about twenty minutes.

2. 2

   Make a roux by blending the oatmeal and butter to a nice colour; then add the roasted carcase, fry for a few minutes longer, and moisten with sufficient stock to produce the consistency of a puree.

3. 3

   Allow to cook gently for 1.5 hours, then season and pass through a fine sieve.

4. 4

   Meanwhile, pound the fillets of partridge, add the panade and a little white of egg, season to taste and rub through a sieve.

5. 5

   Make small quenelles with this, and poach them.

6. 6

   Prepare a Royal with fresh mushrooms cooked in stock and passed through a sieve, mix with the eggs, and put in a buttered mould, poach, turn out and cut into small rounds.

7. 7

   Put these and the quenelles into the prepared puree, add the cream, let the soup get thoroughly hot, but do not allow it to boil, then serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 116. The excerpt below is the record exactly as published.

gill cream, 2 oz. fresh butter, 1 oz. flour, salt, pepper, grated nutmeg. Wash and pick the rice, blanch it and cook till tender in the chicken stock ; strain off enough rice to fill a teacup and keep it till required. Melt the butter in a stewpan, add the flour and fry a little without browning ; dilute with half a pint of water and the chicken stock, adding also the remainder of rice. Cook gently for about half an hour, rub the soup through a sieve, and return to the stewpan. Bern ove the skin from the chicken and cut the meat into neat dice, put these into the soup, and cook for another 10 minutes. Mix the egg-yolk with SOUPS (POT AGES) 161 the cream and stir into the soup. Add the rice (put aside) and season to taste with salt, pepper, and a little grated nutmeg. 179. Potage Demidojf. — 1 hen, 1 oz. dripping, 2 quarts Espagnole sauce, a mirepoix, 1 pint stock, 1 glass Madeira wine, 12 very small braised button onions, 1 small carrot cut into Juli- enne strips, 6 mushrooms (preserved), 2 truffles, seasoning. Prepare the hen as for boiling, and cut it into joints. Have ready a mirepoix, consisting of onion, carrot, bay-leaf, bacon, and bouquet garni, fry this in a deep saute-pan for a few minutes, then add the dripping and put in the pieces of fowl. Fry quickly to brown the latter, cover and cook in the oven till the meat is done. Take up the pieces of fowl, remove the skin and bones, and pound the meat in a mortar till fine. Pojir the fat off the mirepoix, and put this with the fowl puree in a stewpan containing the Espagnole. Cook for 30 minutes, adding about half the stock or more if needed. Tammy the soup, return to the stewpan, season to taste, add the wine and re-heat. Cook the carrot strips in stock ; strain and put with the soup, add also the truffles and champignons, previously cut into cubes, or Julienne shapes (strips). Boil up, skim and serve with the braised onions previously placed into the soup-tureen. 180. Potage de Perdreau d In Grand Due (Partridge Soup). — 1 partridge or any other small bird, 4 oz. oatmeal, 4 oz. butter, 2 oz. panade, 4-6 fresh mushrooms, 3 eggs, 2 quarts white stock, seasoning

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