Partridges à la Cussy

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 (15)

Forcemeat

chopped sweetbread ↝ Sweetbreads [Liver and organ meats]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
cockscombs which have been boiled

Stewpan lining and base

a slice of ham ↝ Ham [Cold cuts and cured meats]
two or three onions ↝ Onions, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a bouquet garni
a little scraped bacon ↝ Beef, bacon, cooked [Bacon]
the partridge bones which have been pounded ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
stock

For finishing the sauce

a few truffles
slices of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (10)

Remove all the bones from the birds except the thigh bones and legs.
Stuff them with a forcemeat composed of chopped sweetbread, mushrooms, truffles, and cockscombs which have been boiled.
Sew up the birds to their original shape.
Hold them over hot coals till the breasts are quite firm.
Cover them with buttered paper.
Line a stewpan with a slice of ham, two or three onions, carrots, a bouquet garni, a little scraped bacon, the partridge bones which have been pounded, salt, and pepper.
Moisten with stock.
As soon as the vegetables get soft, add the partridges, and simmer over a slow fire.
When done, dish up the birds.
Pass the sauce through a tammy, skim off the fat, reduce, and add a few truffles or slices of mushrooms, and pour over the partridges.

Original Text

Partridges à la Cussy.

Remove all the bones from the birds except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweetbread, mushrooms, truffles, and cockscombs which have been boiled; sew up the birds to their original shape, hold them over hot coals till the breasts are quite firm, and cover them with buttered paper. Line a stewpan with a slice of ham, two or three onions, carrots, a bouquet garni, a little scraped bacon, the partridge bones which have been pounded, salt, and pepper; moisten with stock. As soon as the vegetables get soft, add the partridges, and simmer over a slow fire. When done, dish up the birds, pass the sauce[Pg 36] through a tammy, skim off the fat, reduce, and add a few truffles or slices of mushrooms, and pour over the partridges.

Notes

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