The Art of Cuisine by Maurice Joyant

Author:Maurice Joyant [Joyant, Maurice]
Language: eng
Format: azw3, epub, pdf
ISBN: 9781466892354
Publisher: Henry Holt and Co.
Published: 2015-03-16T16:00:00+00:00

POACHED PARTRIDGE

PERDREAU POCHE

Take a partridge, pluck it, dress it, stuff the inside with foie gras, either of goose or duck, and a truffle cut into large pieces—if you have neither, use a truffled pig’s trotter. Salt and pepper heavily with ordinary pepper, and scatter a few peppercorns of white and aromatic pepper here and there.

Sew up the belly; wrap the partridge in a paper-thin slice of lard; tie it up, or better still, swaddle it in a piece of muslin, taking good care to leave a string by which to hang it up.

This done, put some water and peppercorns into a pot without a lid, bring it to a brisk boil, then drop in the partridge, which will make the water stop boiling, and leave it hanging in the water by its string attached to a rod placed across the pot.

When the water begins to boil again, count twenty to twenty-five minutes for the bird to be cooked.

Unswaddle the partridge and serve it as it is; the flesh should just be done, should be rare, and from the inside of the carcass a delicate aroma of foie gras and truffles should emerge.

This recipe can also be used for pheasant which must have at least an hour’s cooking.

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