Partridge à la Toussenel

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 (17)

For stuffing

a brace of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
the livers of the birds minced up together with butter and some truffles which have been cooked in champagne ↝ Goose, liver, raw [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some truffles which have been cooked in champagne
champagne

For wrapping

a figleaf or vineleaf
a sheet of buttered paper ↝ Rice paper [Crackers, excludes saltines]

For farce

breadcrumb worked into a farce with pepper, butter, parsley, shalot, and grated nutmeg ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley ↝ Parsley, raw [Not included in a food category]
shalot
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For basting

broth ↝ Soup, broth [Soups, broth-based]
champagne

For sauce

the grated peel of one lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
the juice of a Seville orange ↝ Orange, raw [Citrus fruits]

Instructions (6)

Stuff the partridges with the livers of the birds minced up together with butter and some truffles which have been cooked in champagne.
Wrap each bird up in a figleaf or vineleaf, and over these place a sheet of buttered paper.
Put the birds on the spit, and roast till about three-fourths cooked.
Take off the spit, and under the four members of each bird spread a mixture of breadcrumb worked into a farce with pepper, butter, parsley, shalot, and grated nutmeg.
Replace the birds on the spit, and let them finish roasting, basting them continually alternately with broth and champagne.
Add the grated peel of one lemon and the juice of a Seville orange to the drippings to form the sauce to be served with it.

Original Text

Partridge à la Toussenel.

Take a brace of partridges, stuff them with the livers of the birds minced up together with butter and some truffles which have been cooked in champagne; wrap each bird up in a figleaf or vineleaf, and over these place a sheet of buttered paper. Then put the birds on the spit, and roast till about three-fourths cooked; then take off the spit, and under the four members of each bird spread a mixture of breadcrumb worked into a farce with pepper, butter, parsley, shalot, and grated nutmeg. Replace the birds on the spit, and let them finish roasting, basting them continually alternately with broth and champagne. These[Pg 41] drippings, to which the grated peel of one lemon and the juice of a Seville orange are added, form the sauce to be served with it.

Notes

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