1086. SCOLLOPS OF PARTRIDGES, WITH TRUFFLES.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

for the partridge scollops

FILLET the partridges, remove the sinews from the fillets
some clarified butter
a little salt

for the sauce

four ounces of truffles (previously simmered with a small piece of butter and glaze)
some Espagnole sauce worked with a fumet made from the carcasses

for garnish

some croquettes made with the legs

Instructions (8)

Fillet the partridges, remove the sinews from the fillets and place them in a sautapan with some clarified butter.
Season with a little salt, and simmer them in the oven or over a stove-fire for five minutes.
Turn them over, and when done on both sides, drain them upon a napkin and cut them into scollops.
Place these in a stewpan with four ounces of truffles (previously simmered with a small piece of butter and glaze).
To these add some Espagnole sauce worked with a fumet made from the carcasses.
Warm the scollops without boiling.
Dish them up in the form of a dome, garnish round with some croquettes made with the legs.
The minion fillets may be reserved.

Original Text

1086. SCOLLOPS OF PARTRIDGES, WITH TRUFFLES.
FILLET the partridges, remove the sinews from the fillets and place them in a sautapan with some clarified butter; season with a little salt, and simmer them in the oven or over a stove-fire for five minutes; then turn them over, and when done on both sides, drain them upon a napkin and cut them into scollops; place these in a stewpan with four ounces of truffles (previously simmered with a small piece of butter and glaze), and to these add some Espagnole sauce worked with a fumet made from the carcasses. Warm the scollops without boiling, dish them up in the form of a dome, garnish round with some croquettes made with the legs; or, the minion fillets may be reserved,

Notes

—