Puree Of Partridge a la Destaing

Ingredients

• half a pint of puree of chestnuts
• three pints of white broth
• one ounce of butter
• half a tablespoonful of salt
• a teaspoonful of pepper
• about an ounce more of butter
• three tablespoonfuls of cooked rice

Method

1. 1

   Pound the bones of a partridge and mix with puree of chestnuts.

2. 2

   Moisten with white broth, add butter, salt, and pepper.

3. 3

   Boil for 45 minutes, then rub through a wire sieve.

4. 4

   Add more butter and cooked rice before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 103. The excerpt below is the record exactly as published.

Puree Of Partridge a la Destaing. — Pound in a mortar the bones of a partridge, and half a pint of puree of chestnuts (No. 131). Put the whole into a saucepan, and moisten with three pints of white broth (No. 99), one ounce of butter, and half a tablespoonful of salt and a teaspoon- ful of pepper. Boil for forty-five minutes; then rub through a wire sieve, adding about an ounce more butter and three tablespoonfuls of cooked rice just before serving. 90. Pure"e of Partridge a la Oentilhomme. — Pound well the bones of one of any kind of game, place them in a saucepan, add half a pint of puree of lentils with three pints of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper

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