Filets de Perdreau a L’orange

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Roast two or three partridges, but turn them out before they are quite cooked. Fillet the breasts as you would for a duck, and keep them hot. Melt a piece of butter the size of an egg in a flat pan, add same quantity of flour, cook it a few minutes but do not let it get brown. Add a cup of veal stock, the gravy from the roast birds, a glass of dry white wine, a bouquet with thyme and bay leaf, salt and pepper, and the broken bones of the partridges. Bring to the boil, let it simmer and reduce a while.

Meanwhile cut in very fine strips, julienne-wise, the skin of an orange; boil these a few minutes in water to remove the possible bitterness. The juice of half the orange to be added to the sauce previously prepared.

The fillets of partridge should be then disposed in a serving dish, surrounded by croûtons, and adorned with the strips of orange and the sauce poured over the dish through a fine strainer. Reheat a little in case the fillets are not really hot.