Salmi of Partridge à la Chasseur

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 (8)

a couple of cold roast partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
four tablespoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
six tablespoonfuls of claret
the strained juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
fried sippets

Instructions (3)

Take a couple of cold roast partridges—they should be rather under-cooked—cut into neat joints, removing all skin and sinew, and lay the pieces in a stewpan with four tablespoonfuls of salad oil, six tablespoonfuls of claret, the strained juice of a lemon, salt, pepper, and cayenne to taste.
Simmer gently for a few minutes till the salmi is hot throughout, then serve directly.
Garnish with fried sippets.

Original Text

Salmi of Partridge à la Chasseur.

Take a couple of cold roast partridges—they should be rather under-cooked—cut into neat joints, removing all skin and sinew, and lay the pieces in a stewpan with four tablespoonfuls of salad oil, six tablespoonfuls of claret, the strained juice of a lemon, salt, pepper, and cayenne to taste.

Simmer gently for a few minutes till the salmi is hot throughout, then serve directly. Garnish with fried sippets.

Notes

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