1091. MINCED PARTRIDGES, WITH POACHED EGGS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
main ingredients
Instructions (7)
  1. Cut the meat from the birds, either into shreds, or very small thin scollops or dice.
  2. Add a little pepper and salt, and as much salmis, Allemande, Béchamel, or Suprême sauce, as will suffice to moisten the mince.
  3. Some truffles, mushrooms or red tongue, cut up in the same manner, may also be added if approved of.
  4. Warm the mince.
  5. Dish it up.
  6. Garnish it round with poached eggs, or potato croquettes.
  7. Serve.
Original Text
1091. MINCED PARTRIDGES, WITH POACHED EGGS. THIS entrée is mostly served when there happens to be any roast partridges or pheasants in reserve from a previous day's dinner; the same remark may in some degree apply to salmis, although it must be admitted that a salmis made with fresh-roasted game is preferable. Cut the meat from the birds, either into shreds, or very small thin scollops or dice; add a little pepper and salt, and as much salmis, Allemande, Béchamel, or Suprême sauce, as will suffice to moisten the mince; some truffles, mushrooms or red tongue, cut up in the same manner, may also be added if approved of. Warm the mince, dish it up, garnish it round with poached eggs, or potato croquettes, and serve.
Notes
—