1081. SALMIS OF PARTRIDGES, WITH MUSHROOMS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Roast and trim the partridges as usual.
  2. Use the trimmings to make the sauce (No. 10).
  3. Pour the sauce to the partridges, and add some button-mushrooms or truffles.
  4. Warm the salmis.
  5. Dish it up in a pyramidal form.
  6. Pour the sauce over it.
  7. Garnish with croûtons, and serve.
Original Text
1081. SALMIS OF PARTRIDGES, WITH MUSHROOMS. ROAST and trim the partridges as usual, use the trimmings to make the sauce (No. 10), then pour it to the partridges, and add some button-mushrooms or truffles; warm the salmis, dish it up in a pyramidal form, pour the sauce over it, garnish with croûtons, and serve.
Notes
—