Stuffed Partridges. Poivrade Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick, singe, and cleanse the partridges and truss them as for roasting, then stuff them with a stuffing prepared as below, and brush them over with warm dripping or butter, place a piece of thinly ...
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Cooking tools:
- Kitchen torch
- Butcher's twine
- Spoon
- Pastry brush
- Oven
- Roasting pan
- Roasting rack
Ingredients
- butter
- fat bacon
- partridges
- stuffing
- parsley
- eschalot
- breast
- fresh butter
- birds
- game
- cayenne pepper
- salad
- lean bacon
- black pepper
- capers
- raw fat
- raw egg
- warm cream
- bread
- salt
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