Puree of Partridge a la Oentilhomme

Ingredients

• the bones of one of any kind of game
• half a pint of puree of lentils
• three pints of white broth
• half a tablespoonful of salt
• a teaspoonful of pepper
• one ounce of butter
• one ounce of fresh butter
• twelve small game quenelles

Method

1. 1

   Pound the bones of game, place in a saucepan with puree of lentils and white broth.

2. 2

   Add salt, pepper, and butter.

3. 3

   Boil for 45 minutes, rub through a fine sieve, stir while heating, and finish with fresh butter.

4. 4

   Serve with quenelles.

As published

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

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, and one ounce of butter. Boil forty-five minutes, then rub through a fine sieve, stir well while on the fire, not let- ting it come to a boil, and finish with one ounce of fresh butter. Serve with twelve small game quenelles

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