Purée of Partridge
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
427Calories
14 gProtein
78 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat5.7 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium791 mg
Potassium212 mg
Calcium198 mg
Iron5.2 mg
Magnesium46 mg
Phosphorus178 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water7 g
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 100. The excerpt below is the record exactly as published.
Purée of partridge. Truite sauce diplomate. Trout, diplomatic sauce. Filets de mouton minute, Fillets of mutton à la minute. ne Oie rôti. Roast goose. Aubergines à la provençale. Egg-plant à la provençale. Beignets de pommes glacés. Glazed apple fritters. Purée of partridge. Roast fifty chestnuts, peel, and simmer them in strong stock. Roast a freshly-killed partridge, cut off all the meat; drain the chestnuts, and pound in a mortar with the partridge; pass through a tammy, stir in some crumb of bread
Cook this with the app: pantry check, scaling, and the assistant.