733. PARTRIDGE PIE, A LA CHASSEUR.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the pie base
For the sauce
For topping
For the crust
Instructions (9)
  1. Cut the partridges into small members, in the same manner as directed for cutting up fowls for a fricasee, and set them apart on a plate.
  2. Cover the bottom of the pie-dish with neatly-trimmed scollops of veal and thin slices of streaky bacon—first partially boiled to extract the salt.
  3. Cover these with six spoonfuls of the prepared sauce.
  4. Place the members of the partridges in neat order upon the whole.
  5. Pour the remainder of the sauce on these, and smooth over the surface with a knife.
  6. Place on the top some yolks of eggs boiled hard and cut into halves, and between each yolk put a small piece of streaky bacon.
  7. Cover the pie with puff-pasté.
  8. Bake it for one hour and a half.
  9. Serve.
Original Text
733. PARTRIDGE PIE, A LA CHASSEUR. CUT the partridges into small members, in the same manner as directed for cutting up fowls for a fricasee, and set them apart on a plate. Then cover the bottom of the pie-dish with neatly-trimmed scollops of veal and thin slices of streaky bacon—first partially boiled to extract the salt; cover these with six spoonfuls of the following preparation: Make about half-a-pint of Soubise sauce (No. 119), to this add half that quantity of white sauce, a pottle of button-mush- rooms, some chopped parsley, and a little thyme; season with Cayenne pepper and salt. When the veal, &c., is covered with the foregoing, place the members of the partridges in neat order upon the whole; pour the remainder of the sauce on these, and smooth over the surface with a knife; place on the top some yolks of eggs boiled hard and cut into halves, and between each yolk put a small piece of streaky bacon; cover the pie with puff-pasté, bake it for one hour and a half, and serve.
Notes
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