Partridge, Creole Style
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Archive recipe
A historic Creole dish of fine partridges, butter, flour, tomatoes and each of thyme and parsley. Adapted from Partridge, Creole Style, from The Picayune's Creole Cook Book (1910).
Adapted from Partridge, Creole Style, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/partridge-creole-style.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 6 aisles
Clean the Partridges; singe, draw and wipe well
Cut up the birds as for Fricasseed Chicken
Rub well with salt and pepper and place in a stewpan, and let them brown well on either side
Add the finely-chopped onion and the herbs, minced very fine
Let these brown, and add the tablespoonful of flour
Let brown nicely, and add the chopped tomatoes and their juice
Cover and let simmer about five minutes
Add the wine and a cup of water or consommé
Cover closely and let all cook for fifteen minutes
Serve hot, using toasted Croutons for a garnish
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)