The recipe
Ingredients
Directions
Prepare the partridges
Empty the partridges.
Truss the partridges with the legs drawn in.
Dip the breasts in boiling water to firm them up.
Lard the partridges neatly with fat bacon.
Braise
Prepare a stewpan with slices of fat bacon at the bottom and sides.
Place the partridges in the stewpan.
Add enough light broth to cover the larding.
Cover the stewpan.
Set the stewpan on the fire.
Place lighted charcoal on the cover.
Cook for about 30 minutes.
Finish and serve
Dish the partridges.
Glaze the partridges nicely.
Serve with brown financier sauce around them.
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
- Provide the main meat, which stays moist and tender through gentle covered cooking.
- Fat bacon
- Larding and lining add fat that bastes the birds and keeps the lean meat from drying.
- Light broth
- Creates a moist, covered cooking environment that braises the birds gently.
- Brown financier sauce
- Adds a rich, savoury coating that complements the glazed partridges.
The step that matters
Dip the breasts in boiling water to firm them up.. Brief blanching sets the proteins at the surface, firming the breast so it holds its shape and handles larding and braising without falling apart. Too long and the meat toughens or cooks unevenly.
“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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