1080. SALMIS OF PARTRIDGES, A LA PERIGORD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Prepare the partridges as before directed.
  2. Chop the trimmings and use them to make the sauce as directed in No. 1078.
  3. Cut out a dozen small heart-shaped croûtons of bread about a quarter of an inch thick.
  4. Make an incision round the inside at the edges of the croûtons.
  5. Fry the croûtons in butter.
  6. Empty the fried croûtons.
  7. Fill the cavities of the croûtons with some purée of truffles (No. 121).
  8. Warm the salmis with a little of the sauce.
  9. Dish up the salmis so as to form a well in the centre.
  10. Place six of the croûtons round the top of the entrée.
  11. Fill the centre with small quenelles of partridges.
  12. Pour the sauce over the salmis.
  13. Garnish the base with the remainder of the croûtons.
  14. Serve.
Original Text
1080. SALMIS OF PARTRIDGES, A LA PERIGORD. PREPARE the partridges as before directed; chop the trimmings and use them to make the sauce as directed in No. 1078. Cut out a dozen small heart-shaped croûtons of bread about a quarter of an inch thick, make an incision round the inside at the edges, fry them in butter, empty them, and then fill the cavities with some purée of truffles (No. 121); warm the salmis with a little of the sauce, and dish it up so as to form a well in the centre; place six of the croûtons round the top of the entrée, fill the centre with small quenelles of partridges, pour the sauce over the salmis, garnish the base with the remainder of the croûtons, and serve.
Notes
—