Partridges à la Béarnaise
A historical recipe from Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888).
A historical recipe
Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Project Gutenberg eBook #31982.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two tablespoonfuls of oil
- two tablespoonfuls of strong stock
- one glassful of sherry
- two tablespoonfuls of preserved tomatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Wipe the inside of the partridges with a damp cloth.
- Cut off the heads, and truss the legs like boiled fowls.
- Put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea, and shake them over a clear fire till slightly browned all over.
- Then pour over them two tablespoonfuls of strong stock, one glassful of sherry, and two tablespoonfuls of preserved tomatoes, with a little salt and plenty of pepper.
- Simmer all gently together until the partridges are done enough, and serve very hot.
- The sauce should be highly seasoned.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife