Home › The Waldorf Kitchen › Puree of Partridge

Puree of Partridge

Empty and clean three partidges, put them in a braisingpan with a little game broth and braise them. When done let them cool. Strain the cooking liquor through a fine hair-sieve, skim off all the fat, put it in a stewpan with double its quantity of veloute sauce and boil till reduced to the thickness of thick supreme sauce. Take all the meat from the partridges when cold, chop it, put it in a mortar and pound, pouring on at the same time the sauce. Pass the puree through a fine hair-sieve and it is then ready for use.