Farce a Quenelles De Gelinottes
Ingredients
Directions
Remove the fillets from the partridges and trim them as usual.
Prepare the filling as described for poultry quenelles, substituting partridge meat for the fatty chicken.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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