Blanquette of Partridge aux Champignons

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 (5)

flesh of a cold partridge ↝ Pheasant, raw, meat and skin [Poultry Products]
velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
half a basket of mushrooms skinned and sliced ↝ Mushrooms, raw [Other vegetables and combinations]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (6)

Raise the flesh of a cold partridge, take off the skin.
Cut the flesh into scallops.
Put some velouté sauce in a stewpan with half a basket of mushrooms skinned and sliced.
Reduce the sauce till very thick, adding enough cream to make it white.
Throw the sauce over the partridge scallops.
Add a few mushrooms to the partridge scallops.

Original Text

Blanquette of Partridge aux Champignons.

Raise the flesh of a cold partridge, take off the skin; cut the flesh into scallops; put some velouté sauce in a stewpan with half a basket of mushrooms skinned and sliced. Reduce the sauce till very thick, adding enough cream to make it white. Throw it over the partridge scallops, to which add a few mushrooms.

Notes

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