725. RED-LEGGED PARTRIDGES, A LA PLESSY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Truss the red-legged partridges as for boiling.
  2. Braise them in a white poêle (No. 230).
  3. When done, dish them up in a triangular form.
  4. Garnish with neat groups of small quenelles of partridge and white button-mushrooms.
  5. Pour round a Suprême sauce (No. 38).
  6. Finish with an essence of game over the partridges.
  7. Serve.
Original Text
725. RED-LEGGED PARTRIDGES, A LA PLESSY. THESE are to be trussed as for boiling, braized in a white poêle (No. 230), and when done, to be dished up in a triangular form, and garnished with neat groups of small quenelles of partridge and white button-anushrooms; pour round a Suprême sauce (No. 38), finish with an essence of game over the partridges, and serve.
Notes
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