Z6phires de Perdreaux k la M^tropole

Ingredients

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

Method

1. 1

   Reduce the white sauce to about half its volume.

2. 2

   Bone the partridges, removing all the meat, and pound it in a mortar till quite smooth; add the white sauce and the yolks of eggs, mix thoroughly, and moisten with about a gill of brown sauce and half the port wine; season with pepper, salt, and aromatic spice.

3. 3

   Test the consistency of the farce before using it in a little boiling stock or water; if found too firm add a little more sauce, or cream, and if found too moist a little soaked bread or panade.

4. 4

   Butter some Zephir or other suitable moulds, fill them with the farce, and poach in the usual manner for about twenty minutes.

5. 5

   Meanwhile prepare the sauce, using the carcass of the birds, brown sauce and tomato sauce, also the remainder of port wine.

6. 6

   Season and strain.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 71. The excerpt below is the record exactly as published.

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, salt and pepper

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