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Jellied Partridge

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 219g / 7.7oz Chopped, cooked partridge

  2. 2 cups 474ml Clear partridge or chicken broth - hot

  3. 1 tablespoon 15ml Unflavored gelatin

  4. 1/4 cup 59ml Water

  5. 1 cup 110g / 3.9oz Minced celery

  6. 2 tablespoons 30ml Chopped pimiento

  7. 2 tablespoons 30ml Chopped parsley

  8. 1/2 teaspoon 2 1/2ml Grated onion

  9. 1 Salt

Instructions Jump to Ingredients ↑

  1. Soften gelatin in water, then dissolve in hot broth. Cool. When aspic begins to set, fold in remaining ingredients. Pour into a 5 cup mold rinsed in cold water. Allow to set completely in the refrigerator.

  2. This recipe yields 4 servings.

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