No. 42—FINE RAGOUT OF PARTRIDGE.
Quantity for 6 Persons.
- 3 young partridges
- 1 pint champignons
- 1 piece of bacon for larding
- ½ lb. goose liver or calf sweetbreads
- Salt
For the Gravy.
- 3 tbsps. of butter
- 3 tbsps. of flour
- Broth from the bones
- 3 tbsps. of red wine
- 3 tbsps. of Madeira
- 1 tsp. of meat extract
- The champignon juice
- 3 pepper-corns
- Salt
- 1 pinch of sugar
For the Dumplings.
- Heart, liver, gizzard, some meat from the bones
- 1 soaked roll
- 2 eggs
- Salt, pepper
- Some butter to fry the dumplings
- A few slices of toasted wheat bread
- 1 tbsp. of butter
Preparation: The partridges are well prepared. Cut off the breast and drum sticks and all other meat from the bones. The latter are cracked, put on the fire with 3 tablespoonfuls of butter and flour, fried quickly, then 1½ qts. of water, the champignon juice, some salt, 3 pepper-corns added and boiled slowly for 2 hours to make ½ to ¾ qt. of broth. Season this broth with red wine, Madeira, meat extract, sugar and strain it. Lard the breasts and fry them and the drum sticks or legs in butter. Cover and stew slowly for ½ hour until done. Drip the lemon juice on the goose liver, salt it and fry it in butter. If you have sweetbreads instead of goose liver, parboil in salt water for 10 minutes, remove the skin, drip on lemon juice and fry in butter.
To make the dumplings, chop the liver, heart, gizzard and meat from the bones very fine and mix well with the soaked roll, one egg, butter, salt, pepper, some chopped champignons and shape into dumplings. Fry these light brown in butter or cook 10 minutes in broth.
Toast the wheat bread slices, cut each partridge breast into 4 pieces, also the goose liver or sweetbreads. Place the toast on a hot platter, then on this the meat, breast, legs and the goose liver or sweetbreads. Put the champignons into the gravy and pour hot over the meat. Garnish the dish with the dumplings.