1079. SALMIS OF PARTRIDGES, A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
For the salmis ragout
For garnish
For beignets
Instructions (14)
  1. Roast, cut up, and trim the partridges as in the foregoing case.
  2. Chop the trimmings, and put them into a small stewpan with three shalots, a clove of garlic, a bay-leaf and thyme, a few pepper-corns and a small blade of mace, two ounces of chopped lean of ham, and two table-spoonfuls of salad oil.
  3. Fry these ingredients over a moderate fire for five minutes.
  4. Add half a pint of French white wine.
  5. Boil this until reduced to half its original quantity.
  6. Add half a pint of good consommé and a ladleful of Espagnole sauce (No. 3).
  7. Stir the sauce over the fire till it boils; then remove it to the side to clarify by gentle ébullition.
  8. After a quarter of an hour's simmering, remove the grease and scum.
  9. Pass the same through a tammy, and boil it down over a brisk stove-fire.
  10. Incorporate a small piece of anchovy butter and the juice of half a lemon.
  11. Put it again through a tammy into a basin.
  12. Pour one-third to the partridges, and put the remainder into beignets containing some scollops of truffles and mushrooms.
  13. When about to send to table, warm the salmis without boiling.
  14. Dish it up in the usual order, mask it with the ragout and sauce, garnish round with glazed croûtons, and serve.
Original Text
1079. SALMIS OF PARTRIDGES, A LA PROVENCALE. ROAST, cut up, and trim the partridges as in the foregoing case, chop the trimmings, and put them into a small stewpan with three shalots, a clove of garlic, a bay-leaf and thyme, a few pepper-corns and a small blade of mace, two ounces of chopped lean of ham, and two table-spoonfuls of salad oil; fry these ingredients over a moderate fire for five minutes, and then add half a pint of French white wine. Boil this until reduced to half its original quantity, then add half a pint of good consommé and a ladleful of Espagnole sauce (No. 3), stir the sauce over the fire till it boils; then remove it to the side to clarify by gentle ébullition; after a quarter of an hour's simmering, remove the grease and scum, pass the same through a tammy, and boil it down over a brisk stove-fire; then incorporate a small piece of anchovy butter and the juice of half a lemon, and put it again through a tammy into a basin; pour one-third to the partridges, and put the remainder into beignets containing some scollops of truffles and mushrooms. When about to send to table, warm the salmis without boiling, dish it up in the usual order, mask it with the ragout and sauce, garnish round with glazed croûtons, and serve.
Notes
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