1083. SCOLLOPS OF PARTRIDGES, A LA PRINCE ALBERT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
scallops of partridges
ragout
sauce
Instructions (11)
  1. trim the partridge fillets neatly
  2. lard them closely
  3. place them in a sautapan lined with thin layers of fat bacon
  4. moisten with some white-wine mirepoix (No. 236)
  5. place a round of paper upon them
  6. braize the fillets over a moderate fire or in the oven
  7. when they are nearly done, glaze them nicely
  8. dish them up in a close circle, with a decorated minion fillet between each
  9. fill the centre with a ragout of crayfish-tails tossed in a little partridge glaze with some lobster coral
  10. pour some Allemande sauce mixed with some fumet of partridges round the entrée
  11. serve
Original Text
1083. SCOLLOPS OF PARTRIDGES, A LA PRINCE ALBERT. FILLER four young red-legged partridges, leaving the pinion bones in the fillets; trim these neatly, lard them closely, and place them in a sautapan lined with thin layers of fat bacon; moisten with some white-wine mirepoix (No. 236), place a round of paper upon them, and braize the fillets over a moderate fire or in the oven, and when they are nearly done, glaze them nicely. Dish them up in a close circle, with a decorated minion fillet between each; fill the centre with a ragout of crayfish-tails tossed in a little partridge glaze with some lobster coral; pour some Allemande sauce mixed with some fumet of partridges round the entrée, and serve.
Notes
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