Partridge Fillets

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Yield
6.0 servings
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Take the fillets of 2 partridges, pound them well.
  2. Add a dessertspoonful of brown sauce made from the bones with 2 ozs. of butter.
  3. Pound again.
  4. Pass all through a wire sieve.
  5. Season with pepper, salt, nutmeg.
  6. Make into small cutlets.
  7. Put into a well-buttered sauté pan with paper cover.
  8. Steam for 10 minutes.
Original Text
Partridge Fillets. For a party of 6 take the fillets of 2 partridges, pound them well, add a dessertspoonful of brown sauce made from the bones with 2 ozs. of butter; pound again; then pass all through a wire sieve; season with pepper, salt, nutmeg; make into small cutlets, put into a well-buttered sauté pan with paper cover, and steam for 10 minutes.
Notes
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