Quenelles of Partridge
From Culinary jottings, 1885
This is a dainty dish.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 194. The excerpt below is the record exactly as published.
trufees, set in aspic jelly, iced, and served with sauce tartare
Cook this with the app: pantry check, scaling, and the assistant.