Salmi of Partridge (Salmis de Perdreau)

Ingredients

• 1 partridge
• 1 table-sp. salad oil
• 1 dessert-sp. chopped onion
• 1 chopped shallot
• Croutons of bread
• A small bunch of herbs
• £ glass white wine
• J glass red wine
• 1 tea-cupful brown sauce
• Trimmings of game

Method

1. 1

   Cut the partridge into neat pieces, removing skin and bones.

2. 2

   Keep warm in stock.

3. 3

   Heat oil, add onion and shallot, cook until brown.

4. 4

   Add herbs and wines, reduce to 1 tablespoon.

5. 5

   Add brown sauce and simmer.

6. 6

   Mix in game puree, strain, and return to saucepan.

7. 7

   Heat the partridge in the sauce without boiling.

8. 8

   Serve on croutons, garnished with fried bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 492. The excerpt below is the record exactly as published.

Salmi o! Partridge (Salmis de Perdreau) 1 partridge. Sauce. 1 table-sp. salad oil. 1 dessert-sp. chopped onion. 1 chopped shallot. Croutons of bread. A small bunch of herbs. £ glass white wine. J glass red wine. 1 tea-cupful brown sauce. Trimmings of game

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