1087. SCOLLOPS OF PARTRIDGES, IN CASES.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Yield: 8.0 – 10.0 cases
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

three young partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
two small pats of very fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mignonette-pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
truffles
two shalots
two large gravy-spoonfuls of Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some fumet or extract (made from the carcasses) ↝ Fish, raw [Fish]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
eight or ten small plaited circular, or heart-shaped paper cases that have been oiled and baked in the oven for five minutes to make the paper firmer
a thin circular layer of fat bacon

Instructions (8)

Fillet three young partridges, cut the fillets into small scollops, and place them neatly in a large sautapan with two small pats of very fresh butter, merely melted in the sautapan without being clarified.
Season with mignonette-pepper, salt, and nutmeg, chopped mushrooms, parsley, truffles, and two shalots.
Simmer the scollops briskly over the stove-fire, and when done, add two large gravy-spoonfuls of Espagnole sauce worked with some fumet or extract (made from the carcasses), and the juice of half a lemon.
Toss the whole together over the fire for a few minutes.
Fill eight or ten small plaited circular, or heart-shaped paper cases that have been oiled and baked in the oven for five minutes to make the paper firmer.
Place the cases upon a baking-sheet lined with clean paper, and lay a thin circular layer of fat bacon upon each case.
Twenty minutes before sending to table, put the cases of scollops in the oven to be warmed through.
Dish them up, pour a little of the same sauce in each, and serve.

Original Text

1087. SCOLLOPS OF PARTRIDGES, IN CASES.
FILLET three young partridges, cut the fillets into small scollops, and place them neatly in a large sautapan with two small pats of very fresh butter, merely melted in the sautapan without being clarified; season with mignonette-pepper, salt, and nutmeg, chopped mushrooms, parsley, truffles, and two shalots; simmer the scollops briskly over the stove-fire, and when done, add two large gravy-spoonfuls of Espagnole sauce worked with some fumet or extract (made from the carcasses), and the juice of half a lemon; toss the whole together over the fire for a few minutes, and fill eight or ten small plaited circular, or heart-shaped paper cases that have been oiled and baked in the oven for five minutes to make the paper firmer. Place the cases upon a baking-sheet lined with clean paper, and lay a thin circular layer of fat bacon upon each case. Twenty minutes before sending to table, put the cases of scollops in the oven to be warmed through; then dish them up, pour a little of the same sauce in each, and serve.
Note.—Scollops of partridges may be dressed as directed for scollops of pheasants; fillets may also be served in every variety of form directed for the treatment of fillets of fowls.

Notes

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