Salmi of Cold Partridges
Ingredients
Directions
Prepare
Roast the partridges and cut them into neat joints.
Prepare the sauce as directed in the previous recipe.
Set and serve
Strain the sauce and dissolve the soaked gelatine in it.
Cover the partridge joints with the sauce and let it stiffen.
Arrange the joints piled high on a dish and garnish with savory jelly cut into rough pieces.
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 cooked meat, cut into joints for the salad.
- Gelatine
- Sets the sauce so it firmly coats the partridge joints as it stiffens.
The step that matters
Dissolving the gelatine into the strained sauce. Gelatine must be fully dissolved and the sauce only warm, not boiling. Undissolved or overheated gelatine leaves lumps or weakens its setting power, so the coating will not stiffen evenly.
“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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