1082. FILLETS OF PARTRIDGES, A LA LUCULLUS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
4.0 servings
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
for the partridges
for the fumet and purée
for serving
Instructions (8)
  1. Prepare the fillets: trim the large fillets and place them in a sautapan with some clarified butter; season with a little salt, and place a round of buttered paper upon them.
  2. Remove the sinew from the minion fillets without tearing them, trim them neatly, and place them in a small sautapan spread with butter.
  3. Decorate the minion fillets: dip a soft paste-brush in some beaten whites of eggs, and pass it over their surface, and then decorate them with black truffles.
  4. Mask and cover the decorated fillets: mask them with clarified butter, and place some very thin layers of fat bacon upon them.
  5. Make fumet and purée: Use the carcasses to make some fumet, which must be boiled down to half glaze, and part of it incorporated with some white purée of mushrooms (No. 122).
  6. Cook the large fillets: place the fillets on the stove-fire for five minutes, then turn them over, and when done on both sides, without having acquired any colour, drain off the butter.
  7. Finish the large fillets: add a little of the purée of mushrooms, toss the fillets over the fire for a minute.
  8. Prepare for serving: place the decorated fillets (previously simmered in the oven for about five minutes) across the croûtons, fill the centre with scollops of truffles, pour the sauce or purée round the base, and serve.
Original Text
1082. FILLETS OF PARTRIDGES, A LA LUCULLUS. FILLER four young partridges, trim the large fillets and place them in a sautapan with some clarified butter; season with a little salt, and place a round of buttered paper upon them; remove the sinew from the minion fillets without tearing them, trim them neatly, and place them in a small sautapan spread with butter; dip a soft paste-brush in some beaten whites of eggs, and pass it over their surface, and then decorate them with black truffles. After this is completed, mask them with clarified butter, and place some very thin layers of fat bacon upon them. Use the carcasses to make some fumet, which must be boiled down to half glaze, and part of it incorporated with some white purée of mushrooms * (No. 122); place the fillets on the stove-fire for five minutes, then turn them over, and when done on both sides, without having acquired any colour, drain off the butter, add a little of the purée of mushrooms, toss the fillets over the fire for a minute, and dish them up with a heart-shaped croûton of fried bread between each; sauce the fillets with the purée, place the decorated fillets (previously simmered in the oven for about five minutes) across the croûtons, fill the centre with scollops of truffles, pour the sauce or purée round the base, and serve. * This purée must be of the consistency and colour of Suprême sauce.
Notes
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