Roast Partridge filled with Truffle Dressing

Ingredients

• 2 fine partridges
• the 2 livers
• 1/2 pound pork tenderloin
• 6 fine-cut truffles
• 2 ounces fine-chopped larding pork
• 1 tablespoonful fine-cut onion
• 1 tablespoonful fine-cut carrots
• 1 bay leaf
• 12 whole peppers
• 1 tablespoonful flour
• 1 pint broth
• 1 teaspoonful beef extract
• 2 ounces butter

Method

1. 1

   Pick, singe, and draw the partridges.

2. 2

   Chop the livers and pork, pound to a paste, add truffles, season, and mix with melted larding pork.

3. 3

   Fill the partridges with this mixture, sew up, and truss.

4. 4

   Roast in a hot oven, basting frequently.

5. 5

   Prepare gravy with onion, carrots, bay leaf, and peppers, cook, add flour, broth, and beef extract, strain, and serve with the birds.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 293. The excerpt below is the record exactly as published.

Boast Partridge filled with Truffle Dressing.— Pick, singe, and draw 2 fine partridges, wipe out the insides. Chop fine the 2 livers and Vt pound pork tenderloin, pound to a paste, add 6 fine-cut truffles, season with salt and pepper ; melt 2 ounces fine- chopped larding pork, add the other ingredients, stir for a few min- utes over the fire ; then fill the crop and body of the two partridges with this forcemeat, sew up, and truss them nicely ; lay the birds in a round pan just large enough to hold them ; spread 2 ounces butter over their breasts; place them in a hot oven, and roast, basting fre- quently till done ; then untruss, remove the threads, lay the birds on 2 bread canapes. Add to the gravy 1 tablespoonful fine-cat onion, and carrots, 1 bay leaf, 12 whole peppers, cook 5 minutes ; add 1 tablespoonful fiour, stir and cook 3 minutes; add 1 pint broth, cook 5 minutes ; add last 1 teaspoonful beef extract

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