366. PUREE OF RED-LEGGED PARTRIDGES A LA CONTI.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
main ingredients
garnish
Instructions (7)
  1. Roast off two brace of red-legged partridges.
  2. Take the meat from them.
  3. Make a consommé with their carcases.
  4. Pound the meat thoroughly, mixing therewith half a pound of barley boiled for the purpose.
  5. Dilute with the consommé.
  6. Rub it through the tammy.
  7. Having made the purée sufficiently hot (taking care that it be not too thick), send to table with a plate of condé croûtons, to be handed round.
Original Text
366. PUREE OF RED-LEGGED PARTRIDGES A LA CONTI. Roast off two brace of red-legged partridges; take the meat from them, make a consommé with their carcases, pound the meat tho- roughly, mixing therewith half a pound of barley boiled for the pur- pose; dilute with the consommé, rub it through the tammy, and having made the purée sufficiently hot (taking care that it be not too thick), send to table with a plate of condé croûtons, to be handed round.
Notes
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