Pick, singe, clean, and wash the partridges well; tie up
plump. Lard the whole breast with little specks of truffles.
Put in a pan with some sherry✪ Fillets of Partridge with Mushrooms, a la Bayes, water, pepper, and salt; cook in
oven — well covered — from twenty to twenty-five minutes. When
done, glaze with a brown glaze; arrange on a platter around in a
crown style; garnish with a paper frill on each leg; pour around
the Perigueux sauce — made from the pan with chopped truffles, and
flavored highly with wine; put a bunch of watercress in the centre;
garnish with little roses cut from radishes. If the partridges are
very large, each breast can be cut in halves lengthwise and put to¬
gether in their place before being glazed so that a half will be served
for each person; if small, serve whole.
Pheasant can be prepared and cooked in the same way.
Croquettes of Partridge a la Macedoine
Croquettes de Perdrix a la Macedoine
Take partridges that have been boiled or roasted. Put the meat
through machine once. Make a very thick cream sauce; measure
the partridge by the cup. To each cup take three tablespoons
hot cream sauce that has been flavored with sherry, pepper, and
salt; put tablespoonfuls of the mixture on a platter; when beginning
to get cold, form them in shape of oblong croquettes — thick in
centre and pointed at ends; roll in egg and fresh bread crumbs and
fry in very hot fat✪ Croquettes of Partridge a la Macedoine. Serve in ring style, one resting on top of an¬
other, with macedoine of vegetables in the centre.
Partridg Stew with Mushrooms
Etuvee de Perdrix aux Champignons
Pick, singe, clean, and wTash a partridge, and cut the dark meat
as well as the breast in even cutlets, leaving a little bone in
each; put in a pan with water sufficient to cover it, and cook for
forty-five minutes to an hour with some onions, carrots, sherry,
pepper and salt. When done, put one tablespoon butter in a
saucepan; add two tablespoons flour, one cup of the stock the part¬
ridges cooked in, that has been skimmed and strained. Beat
the sauce until creamy; add four tablespoons sherry, half cup
warm milk, then add the cutlets. In the meantime, prepare a
pound of mushrooms and cook in one cup water and half cup sherry
AMERICAN COOK BOOK
for fifteen minutes; add the mushrooms to the sauce, and half cup
cream; let simmer for about ten minutes; add pepper and salt to
taste. Arrange the cutlets, one resting on top of another, on a hot
platter; glaze with a white cream sauce ; then serve the mushrooms
and sauce all around the cutlets; put a paper frill on each cutlet;
garnish with parsley. Serve as an entree for luncheon or dinner,
with some currant jelly at the side.
Saute of Partridge with Truffles, a la Bernadotte
Perdrix sautee aux Truffes, a la Bernadotte ✪ Saute of Partridge with Truffles, a la Bernadotte
Page 344 · 4 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick, singe, clean, and wash the partridges well; tie up plump. Lard the whole breast with little specks of truffles. Put in a pan with some sherry, water, pepper, and salt; cook in oven — well covered — from twenty to twenty-five minutes. When done, glaze with a brown glaze; arrange on a platter around in a crown style; garnish with a paper frill on each leg; pour around the Perigueux sauce — made from the pan with chopped truffles, and flavored highly with wine; put a bunch of watercress in the centre; garnish with little roses cut from radishes. If the partridges are very large, each breast can be cut in halves lengthwise and put to¬ gether in their place before being glazed so that a half will be served for each person; if small, serve whole.
Pheasant can be prepared and cooked in the same way.
Croquettes of Partridge a la Macedoine
Croquettes de Perdrix a la Macedoine
Take partridges that have been boiled or roasted. Put the meat through machine once. Make a very thick cream sauce; measure the partridge by the cup. To each cup take three tablespoons hot cream sauce that has been flavored with sherry, pepper, and salt; put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in shape of oblong croquettes — thick in centre and pointed at ends; roll in egg and fresh bread crumbs and fry in very hot fat. Serve in ring style, one resting on top of an¬ other, with macedoine of vegetables in the centre.
Partridge Stew with Mushrooms
Etuvee de Perdrix aux Champignons
Pick, singe, clean, and wash a partridge, and cut the dark meat as well as the breast in even cutlets, leaving a little bone in each; put in a pan with water sufficient to cover it, and cook for forty-five minutes to an hour with some onions, carrots, sherry, pepper and salt. When done, put one tablespoon butter in a saucepan; add two tablespoons flour, one cup of the stock the part¬ ridges cooked in, that has been skimmed and strained. Beat the sauce until creamy; add four tablespoons sherry, half cup warm milk, then add the cutlets. In the meantime, prepare a pound of mushrooms and cook in one cup water and half cup sherry
for fifteen minutes; add the mushrooms to the sauce, and half cup cream; let simmer for about ten minutes; add pepper and salt to taste. Arrange the cutlets, one resting on top of another, on a hot platter; glaze with a white cream sauce ; then serve the mushrooms and sauce all around the cutlets; put a paper frill on each cutlet; garnish with parsley. Serve as an entree for luncheon or dinner, with some currant jelly at the side.
Saute of Partridge with Truffles, a la Bernadotte
Perdrix sautee aux Truffes, a la Bernadotte
Records on this page
Fillets of Partridge with Mushrooms, a la BayesPartridge Stew with MushroomsCroquettes of Partridge a la MacedoineSaute of Partridge with Truffles, a la Bernadotte