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Lemon Juice

From The Picayune Creole cook book (1922).

Source and licence

From The Picayune Creole cook book (1922), printed page 132, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

United States. Associated with United States by the book is about Creole cookery; the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Clean, singe, draw and wipe che partridges carefully.
  2. Then remove the skin from the breasts.
  3. With a sharp knife make an incision on the top of each breastbone from end to end and cut ott the entire breast, including the wing bone, from the carcass.
  4. Carefully remove the small filet which lies under each breast and p^ace on a dish aside for further use.
  5. Then cut an incision two inches square and just one inch deep in each breast, and on the inner side.
  6. Rub well with salt and pepper, and stuff the incision with two tablespoonfuls of chicken forcemeat, to which have been added six finely chopped mushrooms and two thinly sliced truffles.
  7. Butter the inside of a tin saucepan and lay the six breasts very carefully in it.
  8. Then, take each of the six small filets that have been laid a.side;
  9. rub them well with salt and pepper, now make a small incision in the top of each and place inside a thin slice of truffle and brush lightly with melted butter.
  10. Lay these filets on top of each of the breasts, and again brush lightly with melted butter.
  11. These filets and breasts thus arranged form the supreme.
  12. Pour into the pan two tablespoonfuls of the chicken liquor and some lemon juice, cover the pan tightly and place in a hot oven for fifteen minutes.
  13. Make one pint of Hollandaise Sauce, add one finely minced truffle and a half dozen minced mushrooms.
  14. Place the sauce In a saucepan of hot boiling water and let it heat slowly without boiling.
  15. Pour this sauce Into a hot dish and then take the pan with the partridges out of the oven« remove the breasts and filets, or "supreme," place them on the dish with the sauce, garnish nicely with Crofltons and send to the table hot.