Name: Partridge, Croustades of
Ingredients: 7 pieces of bread, cut into cutlet shape (3 inches long, 1¾ inches thick); 1 round piece of bread (2½ inches in diameter, same thickness as cutlets); Hot fat for frying; Salmi of partridge (prepared separately)

Partridge, Croustades of

Ingredients

7 pieces of bread, cut into cutlet shape (3 inches long, 1¾ inches thick)
1 round piece of bread (2½ inches in diameter, same thickness as cutlets)
Hot fat for frying
Salmi of partridge (prepared separately)

Directions

Prepare the croustades

Fry the cutlet-shaped bread pieces in hot fat until golden.
Drain the fried bread pieces on a hot cloth.
Cut out the center of each piece to a depth of about 1 inch.

Fill and serve

Fill the croustades with the salmi of partridge.
Arrange the long pieces around a hot dish and place the round piece on top in the center.
Serve immediately.

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.