727. PARTRIDGES, A LA RAVIGOTTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Truss the partridges as for boiling.
  2. Roast the partridges just before they are wanted.
  3. When dished up, pour a Ravigotte or Provençale sauce under them.
  4. Glaze the partridges.
  5. Send to table.
Original Text
727. PARTRIDGES, A LA RAVIGOTTE. THESE should be trussed as for boiling, and must be roasted just before they are wanted; when dished up, pour a Ravigotte or Proven- çale sauce under them, glaze, and send to table.
Notes
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