Partridge Creams

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

1/2 lb. uncooked pounded partridge ↝ Pheasant, raw, meat and skin [Poultry Products]
a tablespoonful Béchamel Sauce (see Sauces for Poultry and Game) ↝ Sauce, NFS [Dips, gravies, other sauces]
seasoning to taste ↝ Spices, poultry seasoning [Spices and Herbs]
1/2 pt. of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dessertspoonful of truffle minced the size of caraway seeds

Instructions (2)

Steam 15 minutes in buttered dariole moulds.
Serve in a truffled Béchamel sauce when turned out.

Original Text

Partridge Creams. (Emslie. 1893.)
½ lb. uncooked pounded partridge, a tablespoonful Béchamel Sauce (see Sauces for Poultry and Game), seasoning to taste, ½ pt. of thick cream, and a dessertspoonful of truffle minced the size of caraway seeds.
Steam 15 minutes in buttered dariole moulds. Serve in a truffled Béchamel sauce when turned out.

Notes

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