Partridge à la Vénitienne

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)

a brace of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two glasses of Chablis
two glasses of stock
a bouquet garni
very little garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
two spoonfuls of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a few breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pieces of clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Put a brace of partridges into a stewpan with butter, two glasses of Chablis, and two glasses of stock, add a bouquet garni, very little garlic, two cloves, salt and pepper; let them simmer gently.
Take them off when done, pass the gravy through a sieve, add a little butter and flour to thicken it, a small piece of glaze, a little cayenne and salt.
Pour the sauce over the partridges, and cover over all with two spoonfuls of grated Parmesan cheese; put a few breadcrumbs and pieces of clarified butter on this, and set the whole on a baking sheet in the oven.
Brown the birds well, and serve with sauce espagnole or sauce piquante.

Original Text

Partridge à la Vénitienne.

Put a brace of partridges into a stewpan with butter, two glasses of Chablis, and two glasses of stock, add a bouquet garni, very little garlic, two cloves, salt and pepper; let them simmer gently. Take them off when done, pass the gravy through a sieve, add a little butter and flour to thicken it, a small piece of glaze, a little cayenne and salt. Pour the sauce over the partridges, and cover over all with two spoonfuls of grated Parmesan cheese; put a few breadcrumbs and pieces of clarified butter on this, and set the whole on a baking sheet in the oven. Brown the birds well, and serve with sauce espagnole or sauce piquante.

[Pg 42]

Notes

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