1084. FILLETS OF PARTRIDGES, A L'ANCIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Run an iron skewer through four young partridges.
  2. Place them on a double sheet of thickly buttered paper.
  3. Cover them with some reduced mirepoix (No. 236), with the vegetables left in it.
  4. Wrap the paper round, fasten them on a spit, and roast them before a brisk fire for about half an hour.
  5. Take them up on a dish, and set them to cool without removing the paper.
  6. Cut the fillets out of the partridges, remove the skins, and trim them neatly without waste.
  7. Place them in a sautapan with a little half-glaze made with the carcasses.
  8. Make some purée with the meat from the legs, and use the gravy that runs from the birds after roasting to moisten it with.
  9. Warm the fillets without boiling.
  10. Dish them up with a heart-shaped croûton of fried bread between each.
  11. Fill the centre with the purée.
  12. Pour some salmis sauce (No. 11) over the entrée, and serve.
Original Text
1084. FILLETS OF PARTRIDGES, A L'ANCIENNE. RUN an iron skewer through four young partridges, place them on a double sheet of thickly buttered paper, cover them with some reduced mirepoix (No. 236), with the vegetables left in it; wrap the paper round, fasten them on a spit, and roast them before a brisk fire for about half an hour; then take them up on a dish, and set them to cool without removing the paper. Cut the fillets out of the partridges, remove the skins, and trim them neatly without waste; place them in a sautapan with a little half-glaze made with the carcasses. Make some purée with the meat from the legs, and use the gravy that runs from the birds after roasting to moisten it with. Warm the fillets without boiling, dish them up with a heart-shaped croûton of fried bread between each, fill the centre with the purée, pour some salmis sauce (No. 11) over the entrée, and serve.
Notes
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