Scalloped Partridges

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 (7)
Instructions (3)
  1. Take the fillets of a brace of partridges, sauté them in butter till firm, drain them, and put in some good game stock and two tablespoonfuls of Allemagne sauce.
  2. When boiling put in the scalloped partridges, with two or three peeled mushrooms, a small piece of butter, and the juice of half a lemon.
  3. Dish up the scallops in a circle, and fill the same in the centre.
Original Text
Scalloped Partridges. Take the fillets of a brace of partridges, sauté them in butter till firm, drain them, and put in some good game stock and two tablespoonfuls of Allemagne sauce; when boiling put in the scalloped partridges, with two or three peeled mushrooms, a small piece of butter, and the juice of half a lemon. Dish up the scallops in a circle, and fill the same in the centre.
Notes
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