Salmi of Partridges

Ingredients

• two partridges
• half a pint of button champignons
• juice of half a lemon
• Salmis sauce (No. 199)

Method

1. 1

   Roast and cool the partridges, then cut them up.

2. 2

   Prepare sauce with liver and mushrooms, simmer, and pour over the partridge pieces.

3. 3

   Warm gradually and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 146. The excerpt below is the record exactly as published.

SALMI OF PARTRIDGES. Roast for twenty minutes, let cool, and cut up two pai-tridges as in salmi of pheasants. Pound the liver and trimmings of the birds in the usual way, and add them to the Salmis sauce (No. 199)} together with half a pint of button champignons or fresh mushi'ooms nicely shi*ed ; simmer and stir till the mushrooms are done, then pour the sauce over the pieces of paitridge, and warm the con- tents of the stewpan, gradually, by the side of the fire, with- out boiling; squeeze in the juice of half a lemon, and then dish up the pieces in a pyramidal form, pour the sauce over, garnish with croiitons fried in butter, and serve. 668. STEWED PARTRIDGE WITH CABBAGE. After having picked, drawn, singed, and trussed two partridges

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