Perdreaux en Surprise

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

for the salpicon

two roasted partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
some truffles
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

for coating

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for frying

bits of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

to serve with

Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (8)

Take two roasted partridges, cut out the whole of the breasts in a square piece, so as to make a square aperture, clean away all the spongy substance from the interior.
Make a salpicon: Cut into very small dice the flesh taken out of the birds, also some truffles and pepper and salt.
Put these into a little velouté sauce.
Stuff the birds with the salpicon.
Dip them into beaten eggs and breadcrumbs.
Put some bits of butter all over them.
Fry them of a nice colour.
Dish up and serve with Espagnole sauce.

Original Text

Perdreaux en Surprise.

Take two roasted partridges, cut out the whole of the breasts in a square piece, so as to make a[Pg 40] square aperture, clean away all the spongy substance from the interior, and make a salpicon to be put inside the birds as follows:—Cut into very small dice the flesh taken out of the birds, also some truffles and pepper and salt. Put these into a little velouté sauce, and with this stuff the birds. Dip them into eggs and breadcrumbs put some bits of butter all over, and fry them of a nice colour. Dish up and serve with Espagnole sauce.

Notes

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