Partridge Cutlets à la Régence

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

cold cooked partridge ↝ Pheasant, raw, meat and skin [Poultry Products]
cooked button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
hard boiled white of egg ↝ Egg, white only, raw [Eggs and omelets]
Butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
farce, prepared as below
a little hot water ↝ Water, tap [Tap water]

Instructions (10)

Cut some cold cooked partridge into thin slices.
Stamp these slices out in rounds the size of a threepenny piece.
Stamp out cooked button mushrooms and hard boiled white of egg into rounds the size of a threepenny piece.
Butter some cutlet moulds.
Ornament the moulds with the rounds of partridge, mushroom, and egg.
Fill the moulds with farce, prepared as below, using a pipe and bag.
Smooth over the farce with a wet warm knife.
Cook in a sauté pan with a buttered paper over.
Add a little hot water to the bottom of the sauté pan.
Cook for twelve to fifteen minutes.

Original Text

Partridge Cutlets à la Régence.
(Côtelettes de Perdreau à la Régence.)
Cut some cold cooked partridge into thin slices, stamp these out in rounds the size of a threepenny piece, together with some cooked button mushrooms and hard boiled white of egg. Butter some cutlet moulds, and ornament them with these rounds, and then fill them by means of a pipe and bag with farce, prepared as below, and smooth over with a wet warm knife, cook in a sauté pan with a buttered paper over for twelve to fifteen minutes, with a little hot water in the bottom

Notes

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