Saute of Partridge with Truffles, a la Bernadotte
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for luncheon or dinner with currant jelly.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 344. The excerpt below is the record exactly as published.
Saute of Partridge with Truffles, a la Bernadotte Perdrix sautee aux Truffes, a la Bernadotte Clean and wash a partridge well; cut in cutlets, leaving a little bone in each; put in a pan with water sufficient to cover it, and cook from forty-five minutes to an hour with some onions, carrots, sherry, pepper, and salt. When done, strain two cups of the juice that the partridge cooked in, flavor with some more sherry, color with kitchen bouquet and beef extract, thicken with a tablespoon of cornstarch dissolved in some cold water; when done, add the cutlets to the gravy, let simmer for about fifteen minutes, then add one tablespoon chopped truffles
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Cook this with the app: pantry check, scaling, and the assistant.