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Jellied Partridge

Serves: 4 people

Recipe Ingredients

1 1/2 cups 219g / 7.7ozChopped, cooked partridge
2 cups 474mlClear partridge or chicken broth - hot
1 tablespoon 15mlUnflavored gelatin
1/4 cup 59mlWater
1 cup 110g / 3.9ozMinced celery
2 tablespoons 30mlChopped pimiento
2 tablespoons 30mlChopped parsley
1/2 teaspoon 2.5mlGrated 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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