Partridges or Pheasants with Truffles

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

Partridges or Pheasants ↝ Pheasant, raw, meat and skin [Poultry Products]
stock
green truffle sauce ↝ Enchilada sauce, green [Dips, gravies, other sauces]

Instructions (4)

Bone the birds.
Force and braise them in a small quantity of stock.
When they are to be served up, lightly glaize the breasts.
Put green truffle sauce round them, with the essence of the birds mixed in it.

Original Text

Partridges or Pheasants with Truffles.

Bone the birds, and force and braise them in a small quantity of stock. When they are to be served up glaize the breasts[134] lightly, and put green truffle sauce round them, with the essence of the birds mixed in it.

Notes

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