1093. BOUDINS OF PARTRIDGES, A LA PRINTANIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
3.0 boudins
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
force-meat
sauce
garnish
Instructions (5)
  1. Prepare some force-meat with the fillets of three partridges (No. 243), and mould this into three boudins, as directed in the foregoing case.
  2. Poach them in the same manner.
  3. When done, mask them with some Printanière sauce (No. 21) mixed with some partridge glaze.
  4. Place a decorated minion fillet at each end of the boudins, and a larded lamb's-sweetbread in the centre of these.
  5. Fill the well of the
Original Text
1093. BOUDINS OF PARTRIDGES, A LA PRINTANIERE. PREPARE some force-meat with the fillets of three partridges (No. 243), and mould this into three boudins, as directed in the foregoing case, poach them in the same manner, and when done, mask them with some Printanière sauce (No. 21) mixed with some partridge glaze; place a decorated minion fillet at each end of the boudins, and a larded lamb's-sweetbread in the centre of these; fill the well of the
Notes
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