724. PARTRIDGES, A LA SEVILLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
For the centre
Instructions (22)
  1. Truss four or six partridges as for boiling.
  2. Fry them of a light-brown colour in four ounces of fresh butter, and then set them aside upon a plate.
  3. Cut about one pound of raw ham (that has been previously soaked and parboiled) into small pieces in the form of olives.
  4. Cut two dozen small pieces of the red part of a carrot with a round scoop.
  5. Cut two dozen small button-onions.
  6. Fry the ham, carrots, and onions also of a light-brown colour.
  7. Withdraw them from the fire, and then put them with the partridges back into the stewpan.
  8. Add a faggot of parsley garnished with thyme, bay-leaf, sweet-basil, and one clove of garlic.
  9. Season with a little salt and Cayenne pepper.
  10. Moisten with two glasses of Madeira or Malaga, and a table-spoonful of tomato.
  11. Set the stewpan (covered with the lid containing live embers) on a slow fire, to simmer gently for three-quarters of an hour.
  12. Observe that the moistening of the partridges should be reduced to one half of its original quantity while braizing.
  13. When done, dish them up in a triangular form.
  14. Skim off the grease from the carrots, &c.
  15. Add a gravy-spoonful of finished Espagnole and the juice of half a lemon.
  16. Boil the whole together for two minutes.
  17. Place the ham, carrots, and onions, in separate groups round the partridges.
  18. Pass the sauce through a tammy, pour it over the partridges, and serve.
  19. In the centre of the partridges, place some garbanças or yellow Spanish peas, prepared as follows:
Preparation of Garbanças
  1. Soak a pint of garbanças in tepid water for twelve hours.
  2. Drain and put them into a stewpan with half a pound of ham, a carrot, an onion, a garnished faggot of parsley, and a little mignonette-pepper.
  3. Moisten with three pints of broth, and set them to boil gently for three hours.
Original Text
REMOVES OF PARTRIDGES, comprising Partridges, à la Sévillé. Partridges, à la Ravigotte. Red-legged Partridges, à la Plessis. à la Soubise. " à la Cerito. " à l'Ellsler. 724. PARTRIDGES, A LA SEVILLE. TRUSS four or six partridges as for boiling, fry them of a light- brown colour in four ounces of fresh butter, and then set them aside upon a plate; cut about one pound of raw ham (that has been pre- viously soaked and parboiled) into small pieces in the form of olives, and two dozen small pieces of the red part of a carrot cut with a round scoop with the same number of small button-onions; fry these also of a light-brown colour, withdraw them from the fire, and then put them with the partridges back into the stewpan; add a faggot of parsley garnished with thyme, bay-leaf, sweet-basil, and one clove of garlic; season with a little salt and Cayenne pepper, moisten with two glasses of Madeira or Malaga, and a table-spoonful of tomato; then set the stewpan (covered with the lid containing live embers) on a slow fire, to simmer gently for three-quarters of an hour. Observe that the moistening of the partridges should be reduced to one half of its original quantity while braizing. When done, dish them up in a triangular form, skim off the grease from the carrots, &c., add a gravy- spoonful of finished Espagnole and the juice of half a lemon; boil the whole together for two minutes, place the ham, carrots, and onions, in separate groups round the partridges, pass the sauce through a tammy, pour it over the partridges, and serve. In the centre of the partridges, place some garbanças or yellow Spanish peas, prepared as follows:— Soak a pint of garbanças in tepid water for twelve hours; then drain and put them into a stewpan with half a pound of ham, a carrot, an onion, a garnished faggot of parsley, and a little mignonette-pepper; moisten with three pints of broth, and set them to boil gently for three hours.
Notes
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