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No 145 Perniciotti alla Gastalda (Partridges)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Partridges, cauliflower, bacon, sausage, fowls'
livers, carrots, onions herbs, stock, gravy, butter, Madeira.
Cut a cauliflower into quarters, blanch for a few minutes, drain,
and put it into a saucepan with some bits of bacon. Let it drain
on paper till dry, then arrange the bits in a circle in a deep
stewpan, and in the centre put a small bit of sausage, the livers
of the partridges, a fowl's liver cut up, a carrot, an onion, and a
bunch of herbs. Cover about three-quarters high with good stock
and gravy, put butter on the top and boil gently for an hour; then
take out the sausage, replace it by two or three partridges, and
simmer for three-quarters of an hour. In the meantime cut a
sausage in thin slices and line a mould with it. When the birds
are cooked, take them out, drain and cut them up, and fill the
mould with alternate layers of partridge and cauliflower, and steam
for half an hour. Five minutes before serving turn the mould over
on a plate, but do not take it off, so as to let all the grease
drain off. Cut up the fowls' and partridges' livers, make them
into scallops and glaze them. Wipe off all the grease round the
mould; take it off, garnish the dish with the scallops of liver and
serve hot with an Espagnole sauce (No. 1) reduced, and add a glass
of Madeira or Marsala, and a glass of essence of game to it. This
is an excellent way of cooking an old partridge or pheasant.

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