Partridges aux Choux

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 (7)
Instructions (6)
  1. Truss a brace of partridges for boiling.
  2. Mince about half a pound of fat bacon or pork and put it into a saucepan on the fire.
  3. When it is boiling, immerse the birds quickly, and sauté them till nicely coloured.
  4. Have ready a small savoy, which has been well washed and drained, chop it up and place it in the saucepan with the partridges, a bouquet garni, two pork sausages, pepper and salt to taste.
  5. Add about half a pint of stock, and let all simmer together for two and a half hours.
  6. When ready to serve, remove the bouquet garni, and serve the chopped cabbage round the birds, and the sausages split and divided into four pieces each.
Original Text
Partridges aux Choux. Truss a brace of partridges for boiling, and mince about half a pound of fat bacon or pork, and put it into a saucepan on the fire; when it is boiling, immerse the birds quickly, and sauté them till nicely coloured. Have ready a small savoy, which has been well washed and drained, chop it up and place it in the saucepan with the partridges, a bouquet garni, two pork sausages, pepper and salt to taste; add about half a pint of stock, and let all simmer together for two and a half hours. When[Pg 35] ready to serve, remove the bouquet garni, and serve the chopped cabbage round the birds, and the sausages split and divided into four pieces each.
Notes
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