Broiled Partridges

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Take off the heads and prepare them as if for the spit.
  2. Break down the breast bone and split them entirely up the back and lay them flat.
  3. Shred an eschalot as fine as possible and mix it with breadcrumbs.
  4. Dip the partridges in clarified butter and cover inside and outside with the crumbs.
  5. Broil them over a clear fire, turning them frequently for a quarter of an hour, and serve them up with mushroom sauce.
Original Text
Broiled Partridges. Take off the heads and prepare them as if for the spit. Break down the breast bone and split them entirely up the back and lay them flat. Shred an eschalot as fine as possible and mix it with breadcrumbs. Dip the partridges in clarified butter[Pg 34] and cover inside and outside with the crumbs. Broil them over a clear fire, turning them frequently for a quarter of an hour, and serve them up with mushroom sauce.
Notes
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