. Recherché entrées : a collection of the latest and most popular dishes. ate with finelyshredded and blanched orange rind. Dish up, and servewith sauce handed round separately. Chaud-froid de Perdreaux.(Chaud-froid of Partridge.) 2 roast partridges, f pint brown chaudfroid sauce, icrisp lettuce, 3 firm ripe tomatoes, J cucumber, i hard-boiled egg, 8 stuffed oUves, \ pint aspic jelly, mayonnaisesauce. Cut the partridge into neat pieces, free them from skin,and mask each piece completely with a pale brownchaudfroid sauce. When set, run over sufficient half-set aspic to mask them. Prepare a be
. Recherché entrées : a collection of the latest and most popular dishes. ate with finelyshredded and blanched orange rind. Dish up, and servewith sauce handed round separately. Chaud-froid de Perdreaux.(Chaud-froid of Partridge.) 2 roast partridges, f pint brown chaudfroid sauce, icrisp lettuce, 3 firm ripe tomatoes, J cucumber, i hard-boiled egg, 8 stuffed oUves, \ pint aspic jelly, mayonnaisesauce. Cut the partridge into neat pieces, free them from skin,and mask each piece completely with a pale brownchaudfroid sauce. When set, run over sufficient half-set aspic to mask them. Prepare a bed of mixed saladin the centre of the dish, arrange the pieces of partridgeneatly in a pile on the salad, placing the breast pieces ontop. Garnish with slices of peeled tomato and cucum-ber, quarters of hard-boiled egg, stuffed olives, andchopped aspic jelly. A bed of cooked rice or a border ofcooked rice may be used as a foundation, it will improvethe appearance of the dish and facilitate the rice should be coated with chaudfroid sauce, andmasked with CONTRE-FILETS DE BOEUF, HONGROTSE. (p. 98.)
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
