1094. CREPINETTES OF PARTRIDGES, A LA D'ESTAING.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

the quantity of quenelle force-meat named in the foregoing article
half that proportion of fat bacon (previously boiled), and four ounces of French truffles, both cut into small dice
half that proportion of fat bacon (previously boiled), and four ounces of French truffles, both cut into small dice
a table-spoonful of Espagnole
a similar quantity of partridge glaze (in a liquid state)
a little cayenne
some flour
each of these in a proportionably-sized piece of pig's-caul
clarified butter
some half-glaze of partridges mixed with a small pat of butter, and the juice of half a lemon
some half-glaze of partridges mixed with a small pat of butter, and the juice of half a lemon
some half-glaze of partridges mixed with a small pat of butter, and the juice of half a lemon

Instructions (8)

To the quantity of quenelle force-meat named in the foregoing article, add half that proportion of fat bacon (previously boiled), and four ounces of French truffles, both cut into small dice, also a table-spoonful of Espagnole, and a similar quantity of partridge glaze (in a liquid state), and season with a little cayenne: mix well together.
Drop this preparation in table-spoonfuls upon a slab or table over which some flour has been previously sprinkled.
Mould the crépinettes into the form of so many eggs, and wrap each of these in a proportionably-sized piece of pig's-caul.
Flatten them slightly by pressing upon them with the fingers.
Dip them in clarified butter, and fry them over a brisk stove-fire to a light colour.
Drain them upon a napkin.
Dish them up in a close circle.
Pour some half-glaze of partridges mixed with a small pat of butter, and the juice of half a lemon, and serve.

Original Text

1094. CREPINETTES OF PARTRIDGES, A LA D'ESTAING.
To the quantity of quenelle force-meat named in the foregoing article, add half that proportion of fat bacon (previously boiled), and four ounces of French truffles, both cut into small dice, also a table-spoonful of Espagnole, and a similar quantity of partridge glaze (in a liquid state), and season with a little cayenne: mix well together, and then drop this preparation in table-spoonfuls upon a slab or table over which some flour has been previously sprinkled; mould the crépinettes into the form of so many eggs, and wrap each of these in a proportionably-sized piece of pig's-caul; flatten them slightly by press-ing upon them with the fingers, dip them in clarified butter, and fry them over a brisk stove-fire to a light colour; drain them upon a napkin, dish them up in a close circle, pour some half-glaze of par-tridges mixed with a small pat of butter, and the juice of half a lemon, and serve.

Notes

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