Cold Glazed Fillets of Partridge

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
For the fillets
For the purée
For the sauce
For garnish
Instructions (12)
  1. Roast a brace of partridges, fillet them, pound the meat from the carcases in a mortar with truffles and mushrooms.
  2. Simmer the bones in some vin de Grave, with truffle trimmings, shalots, and a bayleaf.
  3. Reduce the liquid from simmering the bones on the fire to about three-quarters the quantity.
  4. Squeeze the reduced liquid through a cloth.
  5. Add two tablespoonfuls of clear stock to the strained liquid.
  6. Stir half of the sauce into the pounded meat.
  7. Mix the meat and sauce thoroughly and stir until it boils.
  8. Pass the mixture through a tammy and leave to get cold.
  9. Arrange the fillets, with a tomato cut the same shape between each one, in a circle round an entrée dish.
  10. Fill the centre with the purée.
  11. Cover the whole with the remainder of the sauce.
  12. Garnish with croûtons of aspic jelly.
Original Text
Cold Glazed Fillets of Partridge. Roast a brace of partridges, fillet them, pound the meat from the carcases in a mortar with truffles and mushrooms; simmer the bones in some vin de Grave, with truffle trimmings, shalots, and a bayleaf, which reduce on the fire to about three-quarters the quantity; squeeze through a cloth, add two tablespoonfuls of clear stock to it, and stir half of it into the pounded meat; mix it thoroughly, and stir it until it boils; pass it through a tammy, and leave to get cold. Arrange the fillets, with a tomato cut the same shape between each one, in a circle round an entrée dish; fill the centre with the purée, cover the whole with the remainder of the sauce, and garnish with croûtons of aspic jelly.
Notes
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