Salmis of Partridges, a LA Financiere
Ingredients
Directions
The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Truss the partridges and skewer them on an iron skewer.
Wrap the partridges with the buttered paper and secure the skewer with string.
Roast and carve
Roast the partridges over a moderate fire (350°F / 175°C) for about 25 minutes.
Remove the partridges and place them breast-side down in a dish without removing the paper.
Once cooled, cut the partridges into small joints, starting with the legs, then the fillets with pinion bones, and finally divide the breast and back.
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 cooks gently inside the buttered paper to stay moist.
- Buttered paper
- Wraps the birds so they steam in their own juices and keep moisture during roasting.
The step that matters
Roasting inside the buttered paper. The paper traps moisture around the birds, so they cook through in a moderate oven without drying out. Keeping the paper on until the birds have rested and cooled helps preserve juices and shape for clean cutting.
“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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