The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-05

brown them nicely on all sides; add
minced shallot; half a glass of Madeira,
ton mushrooms Cover and cook Is min
utes longer, then serve on rounds of toast
with little hominy croquettes and cress for
garnish.
STEWED PARTRIDGE, SPANISH
STYLE
Pluck, clean and truss three or four
cartridges in nice shape as possible.
Put some slices OF facon in the Dotte1n
of a stewing pan, lay in the cartridges,
cover with more bacon and pour in sui
ficient chicken broth to cover. Place over
g. slow fire and cook. covered, for twenty
from the broth, place on large slices or
toast, garniSh with the ba con and serve
with a highly seasoned tomato PURGE ana d
tried in deep fat.
PARTRIDGE A LA SOUBISE.
When the birds are trussed lard them
through the breast with strips of fat salt
pork about four inches long and one
quarter of an inch square, season with
braise with some good stock, carrot, an
onion stuck with two cloves, sprlg OF
parsley. When done serve them with
PURGE of onions la soubise poured
around them.
PURGE OF ONIONS A LA SOUBISE.
Peel and slice eight large white onions;
parboil them in saIted water for five min
uteS, drain in a sieve and, let cold water
run over them a minute, then lay them
in napkin and press out all the watSs;
place them in a stewpan with two ounces
of butter, a little grated nutmeg, ninio11-
large spoonful OF white broth. Cover
closely and let them simmer gently for 30
minutes, then turn out into deep sa1te
white sauce and cup OF cream anu re
duoe quickly over a brisk fire. Then rub
through a PURGE sieve into another sauce
pan aud a pinch of sugar and reheat
SAINTS OF PARTRIDGES, A LA
F1NANCIERE.
Truss three tender cartridges, running
them on an iron skewer; wrap them Wen ell
before an open fre-the brOiler in a gas
stove does nlcely-and let them roast TO-
twenty-five minutes; DO not do nave Ave t thsnn
on dish, breasts down, without remov-
ing the paper. When cold cut them up
into joints; first the legs, then the nlIets
with the pinion bones left on them, d.
vide the breast and back, trimming these
whole, place all in a stewpan, the breasts
first, then the hllets, legs and back Make
a broth with the trimmings for sauce.
Heat the pieces in a little of this. but
do not let them boil. Then arrange on
q hot dish, placing the incest pieces on
| top. Garnish with a financiere raSout;
! finish with the sauce and a dozen heart
shaped fried bread croutonS.
! SALMIS OF PARTRIDGE, A LA PRO
| VENCALE.
| Roast. cut up and trim the cartridges
/ as in foregoing recipe. Chop the trim
mings; put them into small steWpan
with three shallots, a Glove of garlic, a
bay leaf, a sprig of thyme, a blade Of
mace few pepper corns and two ounces
of lean chopped ham. Fry In two table,
| SpOOnfulS OF On over a MODERATE IlEe
for five minutes, then add half pint
of French white wine. Cover and let
boil down until reduced one half; then
add a cup of consOmme and half a cup OF
/ Espagnole sauce. Stir over the fire until
/ it bofls, then place where it will simmer
slowIy for quarter of an hour. Skim
carefully and strain through fine sieve,
then reduce over a brisk nre; sur IN a
small piece of anchovy butter ana juice
of half a lemon. Pour a third OF TINS over
the cartridges and place the remainder in
a double boiler with a few button mush-
rooms and when the SalrnlS IS dlShed
pour the ragout and sauce over 1t and
! garnish with toasted bread croutonS and
small glazed onions.
| MINCED PARTRIDGE WITH POACH-
ED EGGS
IF Derchance there be any roast part
ridge left from the previous day, cut uE
the meat into shreds of small thin dice
| nutmeg and add as much Bechamel OF
sauce supreme as will be necessary te
moisten the mince. Add a little chopped
tongue or ham. Heat and dish up or
rounds of toast with a poached egg or
top of each and garnish the dish WITH
small croquettes.
SOUFFLE OF PARTRIDGE A LA
/ ROYAL
Chop meat of cold roast partridge very
fine and pound it in a mortar with a pat
of butter and spoonful of white sauce
then rub it through a fine sieve. Warm
it in a double boiler, add well beaten
| yolks of five eggs to a pint of the PURGE
season to taste, then whip very light
and fold in the whites of the eggs beaten
into little paper cases, dip a small brush
in q little meat jelly or glaze and brush
over the surface, place them on a baking
sheet in a moderately hot oven for q
minutes. Dish them fancy lace paper
napkins and serve.
Inquiries Answered.