Z6phires de Perdreaux k la Métropole

Ingredients

• 2 partridges
• 1 dessert-spoonful chutney
• 1 gill bechamel
• puff paste trimmings
• a few glace cherries
• 1 pint rich brown sauce
• 1 wineglassful Port wine
• 2 yolks of eggs
• cooked spinach
• salt and pepper

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 69. The excerpt below is the record exactly as published.

salt and pepper, roll up and sew up the sides, then braise in the prepared mirepoix tiU the meat is tender, basting frequently. When done, take up the duck, let it cool a little, then cut into neat slices and keep them hot. Pour off the fat from the mirepoix, put in the demi-glace and poivrade sauce and let reduce, then strain and skim, add i table-spoonful of port wine, and one teaspoonful of red currant jelly. Season with paprika and salt if needed. FiU the croustade shapes with finely cut cooked asparagus points, heated up in white sauce, place on the rounds of duck, glaze over, and put a mushroom head on each. Decorate with finely shredded and blanched orange rind. Dish up, and serve with sauce handed round' separately. Chaud-froid de Perdreaux. (Chaud-froid of Partridge.) 2 roast partridges, f pint brown chaudfroid sauce, i crisp lettuce, 3 firm ripe tomatoes, J cucumber, i hard- boiled egg, 8 stuffed oUves, \ pint aspic jelly, mayonnaise sauce. Cut the partridge into neat pieces, free them from skin, and mask each piece completely with a pale brown chaudfroid sauce. When set, run over sufficient half- set aspic to mask them. Prepare a bed of mixed salad in the centre of the dish, arrange the pieces of partridge neatly in a pile on the salad, placing the breast pieces on top. Garnish with slices of peeled tomato and cucum- ber, quarters of hard-boiled egg, stuffed olives, and chopped aspic jelly. A bed of cooked rice or a border of cooked rice may be used as a foundation, it will improve the appearance of the dish and facilitate the dressing. The rice should be coated with chaudfroid sauce, and masked with aspic. CONTRE-FILETS DE BOEUF, HONGROTSE. (p. 98.) HUITRES AU JAMBON, DUBARRY. ^. 65.) Entrees of Game. i5i Salmi de Perdreau h la Montglas. (Salmi of Partridge.) 2 partridges (trussed), i oz. butter, J pint stock, I small bouquet of herbs, i glass sherry, i gill espagnole, i pint tomato sauce, 2 oz. smoked cooked ox- tongue, 6 preserved mushrooms, 3 large truffles, | onion, i small carrot, pepper, salt, and nutmeg, fried bread croute. Roast the partridges till about half done, take them up and let cool. Divide the birds into neat joints. Spread the butter in a flat stew-pan or saute-pan, put in the onion and carrot (previously peeled and sliced), also the bouquet garni ; put in the pieces of partridge, season with salt, pepper and a grate of nutmeg. Cook in a hot oven for about ten minutes and pour off the butter. Moisten with the stock, wine, Espagnole and tomato sauce, cover with the lid, and let it simmer gently for about half an hour. Take out the pieces of partridge, place them in another stew-pan, skim the sauce, and strain over the partridges. Cut the ox-tongue, mushrooms, and truffles into juli- enne shapes, put these with the above, and simmer for another ten minutes. Put a fried bread croute in the centre of a hot dish, fix it with a little batter. Dress the pieces of partridge, and garnishing neatly on and around the croute, and sauce over. Decorate with a few puff paste fleurons, previously brushed over with liquid meat glaze, and serve hot. Pains Perdreaux k la Royale. (Partridge Timbales.) Bone two plump partridges, remove the skin from the meat and pound the latter in a mortar with 4 ounces of beef suet and 2 ounces of bacon cut into strips ; rub it through a fine wire sieve ; return it to the mortar, add 1 62 Recherche Entrees. 2 ounces of butter, 3 chopped mushrooms, an ounce of panada and a table-spoonful of allemande sauce. Season the above with pepper, salt, and aromatic spice ; work it thoroughly, and add gradually two whole eggs, one yolk of egg and a little cream. Butter 12 small timbale moulds, line them rather thickly with the above farce, place a dessert-spoonful of salpicon of cooked partridge, ham, tongue, truffles, and mushrooms, in the centre of each ; cover, and fill up with forcemeat. Place them in a saut6-pan, pour in some boiling water so as to steam them, cover with a buttered paper, bring it to boil over the fire, then steam in a hot oven for about twenty-five minutes. When done, turn out, dish them up in a circle on a hot dish ; place a small mushroom head and a piece of truffle on each. Pour some supreme sauce over and round them, garnish with a few puff paste fieurons and fanci- fully cut slices of ox-tongue and send to table. C6telettes de Perdreaux k la Financi&e. (Paitridge Cutlets, Financiere style.) 2 partridges (trussed for roasting), 18 preserved mush- rooms, J oz. butter, i oz. panade, i giU Madere sauce, salt and pepper, a crouton of fried bread, i hard-boiled white of egg, 3 truffles, small bottle Financiere, i egg, J gill velout6 sauce, J lb. mashed potatoes. Roast one of the partridges, bone the other, and pound the meat (freed from sinews and skin) till smooth ; add the raw egg, panade, and veloute sauce ; season to taste, and rub through a fine sieve. Bone the cooked partridge when cold, and cut into thin slices. Stamp out 8 cutlet shapes. Stamp out for garnish some little rounds of white of egg (hard-boiled) , also of truffles and of mushrooms. Butter 8 cutlet moulds, decorate them with the little rounds just referred Entrees of Game. 163 to, and put them on the ice to set. Work up the farce, and put a thin layer in each mould, lay a thin slice of cooked partridge on top, fill up with farce, smooth over with a wet knife, press down well, put them in a sautd- pan containing a little hot water, cover with a buttered paper, and cook in a hot oven for about twenty minutes. Heat up the Financiere ragout in the Mad^re sauce, add the remaining mushrooms and truffles, cut into dice or slices, and simmer for a few minutes. Fix the croute of fried bread in the centre of a hot dish, around which put a thin border of mashed potatoes. Turn out the cutlets, dress them neatly on the border of mashed pota- toes. Arrange the Financiere as a garniture artistically on the croute, pour the sauce round, and serve hot. Z6phires de Perdreaux k la M^tropole. 2 partridges, i dessert-spoonful chutney, i gill be- chamel, puff paste trimmings, a few glace cherries, J pint rich brown sauce, i wineglassful Port wine, 2 yolks of eggs, cooked spinach

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