Partridges or Pheasants au Choux

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 (9)
Instructions (18)
  1. Bone the birds.
  2. Put some light forcemeat well-seasoned into them.
  3. Sew them up.
  4. Blanch and wipe them dry.
  5. Braise them in a pint of stock till tender.
  6. Cut two savoys into quarters and boil them till a fourth part done.
  7. Squeeze the savoys and tie round with twine.
  8. Put the savoys into a stewpan, add a pint of stock, and boil them gently till done.
  9. Take the savoys out and cut off the strings.
  10. Put the birds into the center of a dish, the savoys round them.
  11. Set the dish in an oven or in a warm place covered over.
  12. Mix the two liquors together.
  13. Season the sauce to the palate with pepper, salt, and lemon juice.
  14. Make the sauce of a proper thickness with flour and water.
  15. Boil the sauce till three parts reduced.
  16. Add a little colour to the sauce and strain it.
  17. When the birds are to be served up, glaize their breasts lightly.
  18. Put the sauce over the savoys.
Original Text
Partridges or Pheasants au Choux. Bone the birds, put into them some light forcemeat well-seasoned; sew them[133] up, blanch and wipe them dry, and braise them in a pint of stock till tender. After which cut two savoys into quarters and boil them till a fourth part done; then squeeze them and tie round with twine, put them into a stewpan, add a pint of stock, and boil them gently till done. Then take the savoys out, cut off the strings, put the birds into the center of a dish, the savoys round them, and set the dish in an oven or in a warm place covered over. Then mix the two liquors together, season to the palate with pepper, salt, and lemon juice. Make it of a proper thickness with flour and water, boil it till three parts reduced, add a little colour and strain it. When the birds are to be served up glaize their breasts lightly, and put the sauce over the savoys.
Notes
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