559. Partridge sauté with Mushrooms

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for leftovers
Instructions (14)
  1. Cut each partridge in halves.
  2. Lay the partridge halves in a stewpan.
  3. Pour two or three tablespoonfuls of salad oil into the stewpan.
  4. Season the partridges lightly with white pepper, salt, and a sprinkle of chopped eschalots.
  5. Cover the stewpan and place it over a moderate fire.
  6. Brown one side of the partridges, then turn them over and brown the other side.
  7. Pour off part of the oil.
  8. Add half a tablespoonful of flour and mix well.
  9. Add a glass of sherry and half a pint of broth.
  10. Add twenty small button mushrooms, previously blanched.
  11. Let the mixture simmer, skimming off all the oil that rises to the surface, until the partridges are tender and the sauce thick enough to adhere to them.
  12. Season the sauce a little if required.
  13. Dress the partridges upon a dish, sauce over, and serve.
for leftovers
  1. The remains of partridges may be hashed or served in a plain salmi as directed for pheasants.
Original Text
559. Partridge sauté with Mushrooms.—Have two young partridges, each of which cut in halves, and lay in a convenient-sized stewpan, into which you have previously poured two or three tablespoonfuls of salad oil, first seasoning them lightly with a little white pepper and salt, and a sprinkle of chopped eschalots; put a cover upon the stewpan, which place over a moderate fire, until one side of the partridges is browned, when turn them over, proceeding the same until browned on both sides; then pour off part of the oil, and add half a tablespoonful of flour, which well mix in, then add a glass of sherry, half a pint of broth, and twenty small button mushrooms (previously blanched); let it simmer, skimming off all the oil which rises to the surface, until the partridges are tender, and the sauce thick enough to adhere to them; season the sauce a little if required, dress the partridges upon a dish, sauce over, and serve. The remains of partridges may likewise be hashed or served in a plain salmi as directed for pheasants.
Notes
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