The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
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Partridge, Pheasant & Grouse

30 recipes

  1. 2071Grouse, Prairie Hens or Ptarmigan, Broiled
  2. 2072Grouse or Prairie Hens Roasted with Gravy, Fried Bread-Crumbs or Apple Sauce
  3. 2073Grouse or Prairie Hens a la Tzarina—Breasts
  4. 2085Partridges, Broiled English Style
  5. 2086Partridges, Giralda—Breasts or Fillets
  6. 2087Partridges a la Jules Verne-Breasts or Fillets
  7. 2088Partridges a la Lucullus—Breasts or Fillets
  8. 2089Partridges a la Veron—Breasts or Fillets
  9. 2090Partridges—Minced
  10. 2091Partridge Minced with Rice
  11. 2092Salmis of Partridges
  12. 2093Partridges a la Baudrimont
  13. 2094Partridges a la Chartreuse
  14. 2095Partridges a la Marly
  15. 2096Partridges a la Matignon, Garnished with "pains" a la Montglas—
  16. 2097Partridges a la Soyer
  17. 2098Partridges Braised a la Moliere
  18. 2099Partridges Broiled—Colbert Sauce
  19. 2100Partridges Truffled and Roasted
  20. 2101Partridges with Cabbage
  21. 2102Partridges Larded and Roasted with Gravy and Water-Cresses
  22. 2103Partridges with Olives
  23. 2104Partridge with Sauerkraut
  24. 2105Breasts or Fillets of Pheasants with Truffles
  25. 2106Salmis of Pheasant a la Lorenzo
  26. 2107Pheasants Adorned with Their Own Plumage—Roasted
  27. 2108Pheasants a la Montebello
  28. 2109Pheasant a la Perigueux
  29. 2110Pheasant Truffled—Roasted
  30. 2111Pheasant with Truffles—Larded
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