728. PARTRIDGES, A LA SOUBISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Truss the partridges for boiling
  2. braize them
  3. when done, dish them up
  4. pour an onion sauce à la Soubise, finished with a gill of cream (No. 113) over them
  5. send to table
Original Text
728. PARTRIDGES, A LA SOUBISE. TRUSS the partridges for boiling, braize them, and when done, dish them up, pour an onion sauce à la Soubise, finished with a gill of cream (No. 113) over them, and send to table.
Notes
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