Chaufroix de Perdreaux

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
For the Chaufroix
For the sauce
Instructions (5)
  1. Roast the birds carefully, and remove the fillets in one piece
  2. pick all the meat from the rest of the carcases, and mince and pound the flesh thus obtained, with one or two truffles, and a few mushrooms
  3. break up the carcases into rather small pieces, and put them into a pan with a good claret-glassful of light white wine, the trimmings of the truffles, the stems, &c., of the mushrooms, a shallot or more according to the quantity, and a bay leaf
  4. bring it to the boil and let it simmer gently till reduced by quite a quarter
  5. strain it through a clean cloth, and add to
Original Text · last edited 4 days ago
Chaufroix de Perdreaux.—For this you can use the red legged partridge with advantage. Roast the birds carefully, and remove the fillets in one piece; pick all the meat from the rest of the carcases, and mince and pound the flesh thus obtained, with one or two truffles, and a few mushrooms; meanwhile break up the carcases into rather small pieces, and put them into a pan with a good claret-glassful of light white wine, the trimmings of the truffles, the stems, &c., of the mushrooms, a shallot or more according to the quantity, and a bay leaf, bring it to the boil and let it simmer gently till reduced by quite a quarter, strain it through a clean cloth, and add to
Notes
—