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Gelinottes Roties

Roasted partridges seasoned with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gelinottes Roties

Ingredients

Directions

Prepare

  1. Prepare the partridges by removing the feathers and cleaning them.

  2. Truss the partridges or skewer them.

Roast and serve

  1. Roast them on a spit for 15 minutes, basting with butter.

  2. Season with coarse sea salt, remove from the spit, and serve.

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.

Explore the science

What each ingredient does

Partridges
The main ingredient, cooked whole so its meat and skin cook together on the spit.
Butter
Basting adds fat that carries flavor over the surface and helps the skin brown.

The step that matters

Roasting and basting on the spit. Small birds dry out quickly, so the 15 minutes must be watched closely. Regular basting with butter keeps the surface moist and encourages even browning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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