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.
Skewer the trussed partridges on an iron skewer.
Wrap the partridges in a large sheet of buttered paper.
Fasten the skewer to a spit 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 dividing 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 is cooked whole and then cut into joints.
- Buttered paper
- Wraps the birds so their fat and moisture stay in while they roast.
The step that matters
Wrapping the partridges in buttered paper before roasting. The paper holds the birds' moisture and fat against the skin and protects lean breast meat from drying out, while the butter helps keep the paper from sticking and scorching.
“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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