Partridge Wafers—Cold

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
main ingredients
Instructions (11)
  1. Prepare the partridge meat: use only the body of the bird, ensuring no skin is used. Weigh out 1/4 lb. of meat.
  2. Season the meat, then pound it and pass it through a sieve.
  3. In a separate bowl, combine the pounded meat with an equal quantity (1/4 lb.) of fresh butter and an equal quantity (1/4 lb.) of bread-crumbs.
  4. Add a dessertspoonful of Béchamel or other white sauce to help bind the mixture.
  5. Prepare a paste board by stressing it with browned bread-crumbs.
  6. Take up a teaspoonful of the pounded meat mixture.
  7. Using a palette knife dipped in hot water, spread the mixture out thinly on the paste board.
  8. Trim the spread mixture into wafer shapes of uniform size.
  9. Roll the wafers into small pancakes, ensuring they are hollow inside.
  10. If available, flavour the wafers with mushroom.
  11. Dish the completed wafers in a circle as a cold savoury for dinner.
Original Text
Partridge Wafers—Cold. When a partridge has been cooked, use it up cold as follows:—The body of the bird only, not its hard legs (which also may have been shot); and be sure that no skin is used. You will require ¼ lb. of meat; when seasoned, pound it and passed through a sieve, the same quantity of fresh butter and the same quantity of bread-crumbs, all mixed together. A dessertspoonful of Béchamel or other white sauce (see Sauces for Poultry and Game) to roll it out with. Stress the paste board with browned bread-crumbs, take up a teaspoonful of the pounded meat, and, with a palette knife dipped in hot water, spread it out thin; trim the wafers all one size and then roll like small pancakes, hollow inside. Flavour with mushroom, if to be had. Dish them in a circle for a cold savoury at dinner. You can make these wafers of tongue or ham, but if you use chicken it must be flavoured or is tasteless. “Perdrix aux Choux.” See Partridge.
Notes
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