This recipe is an excellent way of cooking partridge or pheasant.
Recipe Ingredients
Partridges
Cauliflower
Bacon
Sausage
Carrot
Onion
Herbs
Chicken livers
Stock
Gravy
Butter
Madeira
Preparation and cooking instructions
First cut the cauliflower into quarters, blanch for a few
minutes, drain, and then put into a saucepan with some bits
of bacon. After this drain and when cool dry on paper towel.
Next arrange the bits in a circle in a stew pan.
Then in the center place a small piece of sausage, the partridge
livers, cut up chicken livers, a carrot, an onion and some
herbs.
Now cover about three-quarters high with some stock and gravy;
put the butter on top and gently boil for one hour. After
this remove the sausage and replace it with two or three partridges
and simmer for three-quarters of an hour.
Meanwhile cut a sausage into thin slices and with this line
a mold.
Then, when the birds are cooked through, remove them, drain
them and then cut them up. After this fill the mold with alternate
layers of partridge and cauliflower and steam for about half
an hour.
Five minutes before serving turn the mould over onto a plate
- but don’t remove it - so as to allow the grease to
drain off.
Next cut up the cooked chicken and partridge livers and make
them into scallops. Then wipe the grease away and remove the
mold. Garnish the dish with the scallops of cooked liver.
Serve hot with a reduced Espagnole sauce, which has had added
a glass of Madeira or Marsala.
Free recipes and cooking :
Pheasant or Partridges
From cheffee.com
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