726. PARTRIDGES, A LA CERITO

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Yield
3.0 partridges
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (17)
  1. Bone three red-legged partridges.
  2. Fill them out with some quenelle force-meat made with the fillets of two partridges.
  3. Mix two black truffles and a small piece of red tongue cut into small dice into the force-meat.
  4. When the partridges are filled with this preparation, truss them so as to give them their original shape.
  5. Scald the red legs and insert them on each side of the birds.
  6. At the same time, push the ends of the skin of the leg neatly in with each foot.
  7. Wrap each bird in a separate small napkin spread with butter.
  8. Fasten the ends of the napkins with string.
  9. Braise them for about an hour in some white poêle (No. 230), over a slow fire.
  10. Take particular care that they do not boil fast.
  11. When done, take them out of the napkins.
  12. Remove the string.
  13. Drain all the unnecessary moisture from them.
  14. Dish them up.
  15. Garnish them with a border of raviolis (No. 375).
  16. Pour a Provençale sauce (No. 25) over them.
  17. Serve.
Original Text
726. PARTRIDGES, A LA CERITO. BONE three red-legged partridges and fill them out with some quenelle force-meat made with the fillets of two partridges, and with which should be mixed previously to using it, two black truffles and a small piece of red tongue cut into small dice; when the partridges are filled with this preparation, truss them so as to give them their original shape; scald the red legs and insert them on each side of the birds, at the same time pushing the ends of the skin of the leg neatly in with each foot. Then wrap each bird in a separate small napkin spread with butter, and fasten the ends with string; braize them for about an hour in some white poêle (No. 230), over a slow fire, and take particular care that they do not boil fast. When done, take them out of the napkins, remove the string, drain all the unneces- sary moisture from them, and dish them up; garnish them with a border of raviolis (No. 375), pour a Provençale sauce (No. 25) over them, and serve.
Notes
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