Salmis of Partridge

(e) Place a portion of the stuffing along the length of the meat and roll the leg into a cylinder to enclose the stuffing.

(f) Tie securely.

Portions: 4 Portion size: 1 partridge

U.S. Metric Ingredients

Procedure

as needed as needed as needed

as needed as needed as needed

Partridges, about 1 lb (450 g) each (see variations) Salt Pepper Butter, melted

1. Season the birds with salt and pepper and brush them with melted butter.

2. Roast them in hot oven (475°F/250°C), keeping them rare.

3. Cut off the legs. Put them under the broiler for a few minutes with the insides toward the heat and broil until well done.

4. Carefully cut each side of the breast from the carcass in one piece. Set aside and keep warm.

5. Chop the carcasses.

Shallots Butter

Peppercorns, crushed Red wine Demi-glace

6. Sauté the chopped carcasses and the shallots in butter for a few minutes.

7. Add the peppercorns and red wine. Reduce by two-thirds.

8. Add the demi-glace and bring to a boil. Strain through a fine sieve, pressing down on the solids to squeeze out as much liquid as possible.

to taste to taste Salt

2 oz 60 g Butter

Per serving:

Calories, 920; Protein, 118 g; fat, 21 g (26% cal.); Cholesterol 435 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 390 mg.

Note: A salmis (sahl mee) is a dish, usually of game or poultry, prepared by roasting the item partway and finishing it in a sauce. The sauce is usually made with red or white wine and flavored by adding the juices from the carcass or by simmering the carcass in the sauce. The meat may then be simply reheated with the sauce or simmered in it for a longer time.

9. Combine the breasts and the sauce in a saucepan and heat gently until the meat is hot and cooked to the desired degree. It should remain pink on the inside.

10. Strain the sauce again. Season with salt. Finish the sauce by setting over low heat and swirling in the butter.

11. Serve the breasts with the sauce, and garnish with the broiled legs.

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