CookEat Recipe
Roast Partridge on Bread Canapés
Two whole roasted partridges served on hollow toasted bread supports with gravy and bread sauce separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0097. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a food-safe roasting pan and clean tools; source old-style singeing/drawing is replaced by buying properly prepared partridges. Health Canada lists 82°C for whole game birds including partridge; verify both in the thickest part without touching bone, continuing beyond the printed thirty minutes if needed. Prepare the two No. 98 hollowed bread canapés and one No. 99 sauce batch separately. Remove lard and trussing as printed and serve gravy and bread sauce in separate clean bowls. Limites : Partridge size, lard mass, basting loss, gravy volume, bread cavity scale and actual roast time vary. Commercial bird availability and scale must be identified during preparation. The pixels of an image cannot establish an 82°C internal endpoint. No physical roasting or tasting is claimed.
Method
Steps
Step 1
Prepare two hollow toasted bread canapés according to No. 98: trim two stale-bread pieces about 3.8 cm thick, carve a lengthwise recess sized for the birds, spread lightly with unmeasured butter and oven-brown until golden. For No. 99 bread sauce, first boil about 240 mL milk, then add 60 mL fresh bread crumbs by volume, half teaspoon salt, an estimated quarter teaspoon cayenne and one teaspoon butter; boil six minutes and keep it in a separate clean bowl.
Step 2
Truss two properly prepared partridges with clean raw-poultry tools and lay a thin lard covering across each breast. Put them in a food-safe roasting pan with three tablespoons cold water. Roast in a preheated hot oven, basting occasionally with pan gravy. Use the printed thirty minutes only as a guide and continue until both whole birds reach 82°C in the thickest part without touching bone.
Step 3
Remove the birds from the oven using clean serving tools. Discard the breast lard and trussing as the book directs. Set each cooked bird on one toasted canapé in a clean hot dish, add a little clean watercress, and strain the pan gravy into its own sauce bowl. Serve the separate warm bread sauce alongside.
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