Scalloped Partridges

Ingredients

• the fillets of a brace of partridges
• saute them in butter
• two tablespoonfuls of Allemagne sauce
• the juice of half a lemon
• two or three peeled mushrooms

Method

1. 1

   Sauté the partridge fillets in butter until firm, then drain.

2. 2

   Add game stock and Allemagne sauce, bring to a boil, then add scalloped partridges, mushrooms, butter, and lemon juice.

3. 3

   Dish up in a circle and fill the center.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Scalloped Partridges. Take the fillets of a brace of partridges, saute them in butter till firm, drain them, and put in some good game stock and two tablespoonfuls of Allemagne sauce ; when boiling put in the scalloped partridges, with two or three peeled mushrooms, a small piece of butter, and the juice of half a lemon

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