1078. SALMIS OF PARTRIDGES, A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 25 min Total: 25 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Truss three partridges, run them upon an iron skewer, wrap them round with a large sheet of buttered paper, fasten the skewer upon a spit with strings, and roast the partridges before a moderate fire for about five-and-twenty minutes.
  2. Take them up, place them on their breast in a dish without removing the paper, and when cold, cut up them into small joints: first taking off the legs, next the fillets with the pinion-bones left on, then dividing the breast and back, and trimming these whole.
  3. Place these joints in a stewpan, beginning with the pieces of breasts, the fillets, and then the legs and back.
  4. Make some essence with the trimmings, to be used for working the sauce with.
  5. Pour a little of this to the pieces of partridges, and warm them without boiling.
  6. Dish them up with the financière joints under, garnish the salmis with a Financière ragout (No. 188) finished with the essence, place a dozen heart-shaped croûtons of fried bread round the entrée, and serve.
Original Text
1078. SALMIS OF PARTRIDGES, A LA FINANCIERE. TRUSS three partridges, run them upon an iron skewer, wrap them round with a large sheet of buttered paper, fasten the skewer upon a spit with strings, and roast the partridges before a moderate fire for about five-and-twenty minutes; then take them up, place them on their breast in a dish without removing the paper, and when cold, cut up them into small joints: first taking off the legs, next the fillets with the pinion-bones left on, then dividing the breast and back, and trimming these whole; place these joints in a stewpan, beginning with the pieces of breasts, the fillets, and then the legs and back. Make some essence with the trimmings, to be used for working the sauce with; pour a little of this to the pieces of partridges, and warm them without boiling; dish them up with the financière joints under, garnish the salmis with a Financière ragout (No. 188) finished with the essence, place a dozen heart-shaped croûtons of fried bread round the entrée, and serve.
Notes
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