Salmis Chaudfroid of Partridges

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Cut up two roast partridges into small joints, and use their trimmings to prepare a stiffly-reduced salmis sauce, No. 68; add thereto one-third proportion of aspic jelly; mix together, and use the sauce to mask the joints of partridges, which, after the sauce has become set firm upon them, are to be dished up in a pyramidal form, garnished with aspic jelly and a few truffles, or prepared white cocks' combs.

Note.—This dish may be prepared also with pheasants, plovers, woodcocks, quails, &c, for ball-suppers, &

No. 939