1085. FILLETS OF PARTRIDGES, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (19)
  1. Trim the fillets of four young partridges.
  2. Mask them over with a coating of Allemande sauce (No. 7).
  3. Dip them in beaten eggs.
  4. Bread-crumb them.
  5. Sprinkle them over with clarified butter.
  6. Bread-crumb them again.
  7. Pat them gently into shape.
  8. Place them in circular order in a sautapan with some clarified butter.
  9. Contise the minion fillets with black truffles.
  10. Lay them in a buttered sautapan in the form of crescents.
  11. Cover them with clarified butter.
  12. Fry the large fillets of a bright-yellow colour.
  13. Drain them on a napkin.
  14. Glaze them slightly.
  15. Dish them up with a circular scollop of red tongue between each.
  16. Fill the centre with some Parisian ragout (No. 203).
  17. Place the minion fillets round this.
  18. Pour some of the sauce round the base.
  19. Serve.
Original Text
1085. FILLETS OF PARTRIDGES, A LA PARISIENNE. TRIM the fillets of four young partridges, mask them over with a coating of Allemande sauce (No. 7), dip them in beaten eggs, and bread-crumb them; then sprinkle them over with clarified butter, and bread-crumb them again; pat them gently into shape, and place them in circular order in a sautapan with some clarified butter. Contises the minion fillets with black truffles, lay them in a buttered sautapan in the form of crescents, and cover them with clarified butter. Fry the large fillets of a bright-yellow colour, drain them on a napkin, glaze them slightly, and dish them up with a circular scollop of red tongue between each; fill the centre with some Parisian ragout (No. 203), place the minion fillets round this, pour some of the sauce round the base, and serve.
Notes
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