Salmis of Partridges, with Aspic Jelly

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (7)
  1. Prepare the salmis as directed in No. 1078.
  2. Keep the pieces of partridges separate from the sauce.
  3. When the sauce is partially cold, mix it with one-third of its quantity of aspic jelly.
  4. Gently stir the mixture on ice until it assumes sufficient body to admit of its being used for masking the pieces of partridges with.
  5. Arrange the pieces of partridges on their dish in a pyramidal form.
  6. Pour the remainder of the sauce over the entrée.
  7. Garnish the entrée in the same manner as the foregoing.
Original Text
SALMIS OF PARTRIDGES, WITH ASPIC JELLY. PREPARE the salmis as directed in No. 1078. keep the pieces of partridges separate from the sauce, which, when partially cold, must be mixed with one-third of its quantity of aspic jelly, and gently stirred on the ice, until it assumes sufficient body to admit of its being used for masking the pieces of partridges with; these must be raised on their dish in a pyramidal form ; pour the remainder of the sauce over the entrée, which should be garnished in the same manner as the foregoing. Note.—Salmis of pheasants, woodcocks, quails, &c., are prepared for ball-suppers, and similar entertainments, in the same way as partridges.
Notes
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