Pain à la Nemours

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Time
Cook: 45 min Total: 45 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Prepare a rich crème mixture with the flesh of two or three partridges (reserving, however, the breast of one), using a reduced Sauce Madère instead of the usual white sauce.
  2. Fill the plain, well-buttered mould with this (or a timbale mould is prettier), and poach or steam for three-quarters of an hour.
  3. Just before serving it slice down the breast previously set aside, and cook these slices in the oven in a well-buttered baking tin, seasoning them with a little sherry, pepper, and salt.
  4. Turn out the mould and pour over it a very smooth Périgueux sauce.
  5. Have ready heated a bottle of Financière garnish, mix the cooked fillets with this, arrange this all in little heaps round the mould, and serve at once.
Original Text · last edited 4 days ago
Pain à la Nemours.—Prepare a rich crème mixture with the flesh of two or three partridges (reserving, however, the breast of one), using a reduced Sauce Madère instead of the usual white sauce; fill the plain, well-buttered mould with this (or a timbale mould is prettier), and poach or steam for three-quarters of an hour; just before serving it slice down the breast previously set aside, and cook these slices in the oven in a well-buttered baking tin, seasoning them with a little sherry, pepper, and salt; turn out the mould and pour over it a very smooth Périgueux sauce, have ready heated a bottle of Financière garnish, mix the cooked fillets with this, arrange this all in little heaps round the mould, and serve at once.
Notes
—