Jellied Partridge

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Chopped, cooked partridge
2 cups	474ml	Clear partridge or chicken broth - hot
1 tablespoon	15ml	Unflavored gelatin
1/4 cup	59ml	Water
1 cup	110g / 3.9oz	Minced celery
2 tablespoons	30ml	Chopped pimiento
2 tablespoons	30ml	Chopped parsley
1/2 teaspoon	2.5ml	Grated onion
1		Salt

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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