Salmis of Partridges

Ingredients

• Blend some flour
• and butter
• add some stock or gravy
• an equal quantity of red wine
• 1 shallot
• bunch of herbs
• pepper
• salt
• juice of lemon
• Have your cooked partridges

Method

1. 1

   Blend some flour and butter together in a saucepan — do not let it become brown — add some stock or gravy, an equal quantity of red wine, 1 shallot, bunch of herbs, pepper, and salt; simmer this for half an hour; strain it.

2. 2

   Have your cooked partridges cut into joints and fillets; simmer them in this sauce without allowing them to boil; add juice of lemon.

3. 3

   Dish up the partridges on fried sippets with the sauce over.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 42. The excerpt below is the record exactly as published.

Salmis of Partridges. Blend some flour and butter together in a saucepan — do not let it become brown — add some stock or gravy, an equal quantity of red wine, 1 shallot, bunch of herbs, pepper, and salt ; simmer this for half an hour ; strain it. Have your cooked partridges cut into joints and fillets ; simmer them in this sauce without allow- ing them to boil ; add juice of lemon

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