Partridges à la Béarnaise

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 (7)
Instructions (6)
  1. Wipe the inside of the partridges with a damp cloth.
  2. Cut off the heads, and truss the legs like boiled fowls.
  3. Put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea, and shake them over a clear fire till slightly browned all over.
  4. Then pour over them two tablespoonfuls of strong stock, one glassful of sherry, and two tablespoonfuls of preserved tomatoes, with a little salt and plenty of pepper.
  5. Simmer all gently together until the partridges are done enough, and serve very hot.
  6. The sauce should be highly seasoned.
Original Text
Partridges à la Béarnaise. Wipe the inside of the partridges with a damp cloth. Cut off the heads, and truss the legs like boiled fowls. Put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea, and shake them over a clear fire till slightly browned all over. Then pour over them two tablespoonfuls of strong stock, one glassful of sherry, and two tablespoonfuls of preserved tomatoes, with a little salt and plenty of pepper. Simmer all gently together until the partridges are done enough, and serve very hot. The sauce should be highly seasoned.
Notes
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