Supreme of Partridge

Ingredients

• the breasts of four partridges
• a little butter
• quarter of a pint of bechamel sauce
• a few truffles
• a few mushrooms

Method

1. 1

   Separate the upper from the lower fillet of the partridges to make an opening for stuffing.

2. 2

   Chop the white and dark meat fine, put in a saucepan with butter, and toss on the fire until done.

3. 3

   Mix with bechamel sauce, truffles, and mushrooms.

4. 4

   Stuff the under fillet with this mixture and cover with the upper.

5. 5

   Put in a pan, cover with buttered paper, and bake in a moderate oven for about half an hour.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 55. The excerpt below is the record exactly as published.

Supreme of Partridge. Take the breasts of four partridges and separate the upper from the lower fillet, so as to make an opening for stuffing; ENTREES. I2i chop up the white and dark meat fine, which put in a saucepan with a little butter, and toss on the fire until done ; then mix thoroughly with quarter of a pint of bechamel sauce (Art. 83), and a few truffles

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