371. PUREE OF PARTRIDGES A LA BALZAC

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

puree of partridges

purée of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]

finishing the puree

two ounces of crayfish butter ↝ Butter, NFS [Butter and animal fats]
a piece of game glaze ↝ Game meat, horse, raw [Lamb, Veal, and Game Products]

to serve in the tureen

three dozen crayfish tails
three dozen quenelles of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
two tablespoonfuls of chopped truffles

Instructions (5)

Prepare a purée of partridges in the usual manner.
Incorporate two ounces of crayfish butter and a piece of game glaze into the purée.
Pour the hot purée into a tureen containing three dozen crayfish tails and three dozen quenelles of partridges.
The quenelles should have had two tablespoonfuls of chopped truffles mixed in previously to moulding.
Send to table.

Original Text

371. PUREE OF PARTRIDGES A LA BALZAC.
Prepare a purée of partridges in the usual manner, and finish by
incorporating with it two ounces of crayfish butter and a piece of
game glaze; then pour the hot purée into a tureen containing three
dozen crayfish tails, and three dozen quenelles of partridges—in the
preparation of which two tablespoonfuls of chopped truffles have been
mixed, previously to moulding the quenelles; and send to table.

Notes

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