Salmis of Partridges, a LA Financiere
Ingredients
Directions
Prepare
Truss the partridges and skewer them with an iron skewer.
Wrap the partridges in a large sheet of buttered paper and secure with string.
Roast
Roast the partridges over moderate heat for about 25 minutes.
Remove from heat and let cool without removing the paper.
Joint and make the sauce
Cut the partridges into small joints: remove the legs, then the fillets with pinion-bones, and divide the breast and back.
Place the joints in a stewpan, starting with the breast pieces, then the fillets, and finally the legs and back.
Make essence with the trimmings to use for the sauce.
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; wrapping in buttered paper and gentle roasting help keep it moist.
- Water or stock
- Forms the liquid base of the sauce, carrying flavour from the essence made from the trimmings.
The step that matters
Let the partridges cool in their paper before jointing. Cooling lets the meat firm and the juices settle, so they stay in the flesh instead of running out when the birds are cut into joints.
“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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