Timbale of Partridges (French)

Ingredients

• two partridges
• a buttered timbale-mould
• a small ragout of partridges
• slices of f oie gras or truffles

Method

1. 1

   Mince the raw flesh of partridges, season, and line a buttered mould with truffles.

2. 2

   Fill with farce, create a hollow, and pour in a thick ragout.

3. 3

   Cover with remaining farce and buttered paper.

4. 4

   Poach in a bain-marie for 30 minutes.

5. 5

   Turn onto a dish and pour Madeira sauce around.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 14. The excerpt below is the record exactly as published.

TIMBALE OF PARTRIDGES (French) fIDince the raw flesh of two partridges, season, cut some truffles in small squares, ornament with them a buttered timbale-mould, half fill it with the farce, make a hollow in the centre of it allow- ing the farce to cover the sides of the mould to the top. Have ready a small ragout of partridges, with slices of f oie gras or truffles

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