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
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 138. The excerpt below is the record exactly as published.
Purée of partridge. Poisson frit, Fried fish. Macédoine de légumes. Macédoine of vegetables, Beiïgnets soufflés au maizena. Soufflé maizena fritters. Calfs brains stewed in matelote sauce. Trim, soak, and boil the brains, simmer in matelote sauce (see 24th of December), and serve. Purée of partridge. Make a purée of partridge the same as for soufflé of par- tridge (see r7th of October), pour it into a buttered mould, and cook in a bain-marie for half an hour ; when done, turn out of the mould, and cover with a sauce made of essence of game and Spanish sauce
Cook this with the app: pantry check, scaling, and the assistant.