370. PUREE OF PARTRIDGES A LA BEAUFORT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the purée
For finishing
Instructions (4)
  1. Prepare a purée of partridges in the manner described for making the purée of red-legged partridges.
  2. Warm and finish the purée in the same manner.
  3. Just before sending to table, pour it into the tureen containing three dozen small quenelles of partridges, the tails of three dozen crayfish, and half a pound of cocks’ kernels (previously simmered in a little white broth, with butter, lemon-juice, and salt).
  4. Serve.
Original Text
370. PUREE OF PARTRIDGES A LA BEAUFORT Prepare a purée of partridges in the manner described for making the purée of red-legged partridges; warm and finish the purée in the same manner, and just before sending to table, pour it into the tureen containing three dozen small quenelles of partridges, the tails of three dozen crayfish, and half a pound of cocks’ kernels (pre- viously simmered in a little white broth, with butter, lemon-juice, and salt), and serve.
Notes
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