1090. PUREE OF PARTRIDGES, WITH PLOVER'S EGGS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
for the puree
for garnish (implied)
Instructions (8)
  1. Roast the partridges, remove the skin, pare off all the meat, and use the bones to make some fumet or extract (No. 218).
  2. Chop the meat quite fine.
  3. Pound the chopped meat in a mortar with a pat of butter and a spoonful of sauce.
  4. Rub this mixture through a tammy or a very fine wire sieve.
  5. Put the purée into a stewpan.
  6. Add some of the fumet (boiled down to glaze).
  7. Add, if necessary, a little Allemande or Béchamel sauce.
  8. Warm the purée with care, to prevent it from becoming rough.
Original Text
1090. PUREE OF PARTRIDGES, WITH PLOVER'S EGGS. ROAST the partridges, remove the skin, pare off all the meat, and use the bones to make some fumet or extract (No. 218); chop the meat quite fine, pound it in a mortar with a pat of butter and a spoonful of sauce, and rub this through a tammy or a very fine wire sieve. Put the purée into a stewpan, add some of the fumet (boiled down to glaze), and, if necessary, a little Allemande or Béchamel sauce; warm the purée with care, to prevent it from becoming rough, which would be the case
Notes
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