Salmi Chaudfroid of Partridges
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 153. The excerpt below is the record exactly as published.
Salmi Chaudfroid of Partridges. Cut up two roast partridges into small joints, and use their trimmings to prepare a stiffly reduced salmi sauce ; add thereto aspic jelly in the proportion of one-third
Cook this with the app: pantry check, scaling, and the assistant.