Partridges à la Barbarie

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
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
for stuffing
for decoration
for stewing
for serving
Instructions (4)
  1. Truss the birds, and stuff them with chopped truffles and rasped bacon, seasoned with salt and pepper and a tiny dust of cayenne.
  2. Cut small pieces of truffles in the shape of nails; make holes with a penknife in the breasts of the birds; widen the holes with a skewer, and fill them with the truffles; let this decoration be very regular.
  3. Put them into a stewpan with slices of bacon round them, and good gravy poured in enough to cover the birds.
  4. When they have been stewed for twenty minutes glaze them; dish them up with a Financière sauce (see 'Entrées à la Mode').
Original Text
Partridges à la Barbarie. Truss the birds, and stuff them with chopped truffles and rasped bacon, seasoned with salt and pepper and a tiny dust of cayenne. Cut small pieces of truffles in the shape of nails; make holes with a penknife in the breasts of the birds; widen[Pg 32] the holes with a skewer, and fill them with the truffles; let this decoration be very regular. Put them into a stewpan with slices of bacon round them, and good gravy poured in enough to cover the birds. When they have been stewed for twenty minutes glaze them; dish them up with a Financière sauce (see 'Entrées à la Mode').
Notes
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