Partridge Tartlets

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 20 min Total: 20 min
Yield
9.0 tartlets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Take the breasts of two cooked partridges, about six ounces, and cut into very small pieces.
  2. Mince two ounces of lean ham, one truffle, and six mushrooms.
  3. Stir this mixture into a gill of white sauce.
  4. Butter nine small moulds, line them neatly with this mixture, smooth well over with a hot wet knife.
  5. Fill in with minced partridge.
  6. Coat them neatly over the top with the quenelle meat.
  7. Steam them for twenty minutes.
  8. Dish on a circle of mashed potato.
  9. Pour good white sauce over and round them.
  10. Serve French beans or tomatoes in the centre.
Original Text
Partridge Tartlets. Bouchées de Perdreaux. Take the breasts of two cooked partridges, about six ounces, and cut into very small pieces. Mince two ounces of lean ham, one truffle, and six mushrooms; stir this mixture into a gill of white sauce. Butter nine small moulds, line them neatly with this mixture, smooth well over with a hot wet knife, fill in with minced partridge, coat them neatly over the top with the quenelle meat, steam them for twenty minutes; dish on a circle of mashed potato, pour good white sauce over and round them, and serve French beans or tomatoes in the centre.
Notes
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