 |
 |
Free Books / Cooking / How To Buy Food, Cook and Serve It / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
850. Supreme Of Partridge, Sauce Perigueux |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
850. Supreme Of Partridge, Sauce Perigueux |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Singe, draw, wipe neatly, and remove the skin from the breasts of three partridges. Make an incision on top of each breast-bone, from end to end, then with a keen knife carefully cut off the entire breast on both sides of the partridges, including the small wing-bone, which should not be separated from the breasts, and seeing that the entire breasts are cleverly cut away, without leaving a particle of it on the carcasses. Under each breast will be found a small fillet, which you carefully remove, and place on a dish for further action. With a small, sharp knife, make an incision in each breast, at their thinner side, three inches in length by one inch in depth. Season the inside of each breast with a pinch of salt, and half a pinch of pepper, equally divided. Stuff the breasts with two ounces of chicken forcemeat (No. 226), mixed with two fine, sound, finely sliced truffles, and four finely sliced mushrooms. Butter well a Well-tinned copper sautoire; gently lay in the six breasts ; take each small fillet, press them gently with the fingers, giving them a boatlike form. Make six slanting, small incisions on top of each, insert in each incision a small slice of truffle, cut with a tube half an inch in diameter. Lightly wet the top of each breast with water, then neatly lay one fillet on top of each breast lengthwise. Sprinkle a little clarified butter over all with a feather brush. Pour into the pan (not over the supremes) a quarter of a glassful of Madeira wine and two tablespoonfuls of mushroom liquor, tightly cover the pan with a lid, then place in the hot oven for ten minutes. Pour on a hot dish one pint of hot Toulouse garnishing (No. 176). Remove the supremes from the oven, neatly dress them over the garnishing, adjust paper ruffles on each wing bone, and immediately send to the table.
The same as for the above
(No. 850), but serving with half a pint of Allemande sauce (No. 210), adding two sliced truffles, six sliced mushrooms, six blanched cock's combs, and six blanched cock's kidneys, in place of the Perigueux sauce. Heat up well on the corner of the stove for four minutes, but do not allow it to boil, and pour the garnishing over the hot dish, dressing the supremes over it; serve very hot.
Continue to:
|
|
|
|
 |
|