Puree Of Partridge For Creams Of Partridge A La Monza

Take three-quarters of a pound of raw partridge, pound it till smooth, then mix with it a tablespoonful of Tomato sauce (vol. i.) two ditto of sherry, a pinch of salt, a dust of Marshall's Coralline Pepper, two and a half whole raw eggs, a few drops of carmine, and an ounce of glaze; when well mixed together rub all through a wire sieve and add a little finely-chopped truffle and use.

Sauce For Creams Of Partridge A La Monza

Put the bones and any trimming from the birds into a stewpan with two finely-chopped eschalots, one ounce of butter, a bunch of herbs, six or eight peppercorns, a little piece of raw bacon, a strip of celery, two or three raw button mushrooms; fry together for about fifteen minutes, then add a wineglass of sherry, a quarter-pint of white wine, one and a half pints of good flavoured light stock; bring to the boil and simmer for about an hour, keeping skimmed; then strain and stir one pint of the liquor on to two ounces of butter fried with two ounces of fine flour as for Veloute sauce; stir till boiling, add a little cream, tammy and use.

Salmis Of Quails A L'empress Salmis De Cailles A L'empress

Take some roast or braised quails, cut them in halves, dust over with sifted fine flour, and place them in a saute pan, cover them with sauce prepared as below, and boil them in it for ten to fifteen minutes; then dish them up on a border of potato, garnish the centre of the dish with Potato puree (vol. i. page 35), braised olives (vol. i. page 33). and French red chillies; pour the sauce round the dish, and serve at once for an entree for dinner or luncheon while quite hot.

Sauce For Salmis Of Quails A L'empress

Take two washed fresh mushrooms, one ounce of cut-up lean bacon, two large sliced onions a bunch of herbs, one ounce of butter, two fresh tomatoes; fry these for twenty minutes. Then add to the pan one ounce of good glaze, a wine-glassful of sherry, the juice of a lemon, a few drops of carmine, one and a half pints of Brown sauce, a dust of coralline pepper, and two chopped French gherkins; boil with any bird bones, such as pheasant, etc, for twenty to thirty minutes, keeping well skimmed while cooking; then rub through the tammy, reboil, and use.

Outlets Of Quails A La Greville Coteleites De Cailles A La Greville

Take some picked, singed, and boned quails and cut them in halvesT allowing one half to each person, place inside each a teaspoonful of puree prepared as below, and brush over with whole beaten-up raw egg; wrap in a small piece of cleansed pork caul, then sprinkle over with a little fine flour, dip into beaten-up egg and then into freshly-made bread-crumbs, and fry in clean boiling fat till a pretty golden colour. When cooked dish up on a border of potato (vol. i.), garnish the centre with peas or any other nice vegetable, and serve, with Supreme sauce (vol. i.) round the dish, whilst quite hot.