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Potage De Perdreaux Rouges D VEspagnole —

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Potage De Perdreaux Rouges D VEspagnole —

Ingredients

Directions

  1. Prepare the consomme and the roots as previously described.

  2. In a Mirepoix, cook the partridges and sausages.

  3. Add the cooking liquid to the consomme and clarify it.

  4. Cut the partridges into two pieces each.

  5. Finish and serve the soup as previously instructed.

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.

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