Partridge Puffs. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 6.0 puffs
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

crust

1 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]

filling

3 uncooked birds ↝ Pheasant, raw, meat and skin [Poultry Products]
1 unfilleted bird ↝ Pheasant, raw, meat and skin [Poultry Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a minced slice of raw ham or bacon ↝ Ham [Cold cuts and cured meats]
2 ozs. cooked bacon or ham ↝ Beef, bacon, cooked [Bacon]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sweet herbs
a little shallot, truffles or mushrooms, if handy ↝ Shallots, raw [Vegetables and Vegetable Products]
a little shallot, truffles or mushrooms, if handy
a little shallot, truffles or mushrooms, if handy ↝ Mushrooms, raw [Other vegetables and combinations]

to add to filling

a dessertspoonful of gravy made fresh from uncooked partridge bones ↝ Gravy, NFS [Dips, gravies, other sauces]

to serve

cold jellied gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (9)

Fillet 3 uncooked birds, but keep 1 unfilleted.
Braise the fillets 1 hour with onion and celery, and a minced slice of raw ham or bacon.
Let the fillets then be taken out to get cold.
Remove all pickings of meat from the carcases of all 3 birds, including the meat of the one unfilleted bird, pound all this and flavour it with 2 ozs. cooked bacon or ham.
Pass this uncooked partridge meat through a wire sieve, add pepper and salt, sweet herbs and a little shallot, truffles or mushrooms, if handy.
Then have the fillets beaten flat, and put a dessertspoonful of the uncooked forcemeat on each braised fillet, lay it on the paste, and add to each a dessertspoonful of gravy made fresh from uncooked partridge bones.
Put more paste as a cover and bake 1/2 hour—open the puffs at the side when done, and add some cold jellied gravy.
This dish may be made with the fillets, &c., of cold cooked birds.
Should the partridges be young, then you need not cook the fillets first, but if old, braise them before putting them in the paste.

Original Text

Partridge Puffs. No. 2. (Isa. Emslie. 1894.)
Emslie’s partridge puffs are also “for the moor” and also “like mince pies,” but rather different to the last recipe. Four birds should make 6 puffs. She uses 1 lb. butter to 1 lb. flour for the crust.
Fillet 3 uncooked birds, but keep 1 unfilleted. Braise the fillets 1 hour with onion and celery, and a minced slice of raw ham or bacon. Let the fillets then be taken out to get cold. Remove all pickings of meat from the carcases of all 3 birds, including the meat of the one unfilleted bird, pound all this and flavour it with 2 ozs. cooked bacon or ham. Pass this uncooked partridge meat through a wire sieve, add pepper and salt, sweet herbs and a little shallot, truffles or mushrooms, if handy.
Then have the fillets beaten flat, and put a dessertspoonful of the uncooked forcemeat on each braised fillet, lay it on the paste, and add to each a dessertspoonful of gravy made fresh from uncooked partridge bones. Put more paste as a cover and bake ½ hour—open the puffs at the side when done, and add some cold jellied gravy.
This dish may be made with the fillets, &c., of cold cooked birds.
Should the partridges be young, then you need not cook the fillets first, but if old, braise them before putting them in the paste.

Notes

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