The Dukes Potage

PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic

DESCRIPTION: A thick dish of Almond Milk & partridge, garnished with mushrooms & pistachios

The Dukes Potage.

Let your broth be the same of that of the Queens, extracted from roasted bones, then soak a loaf of Bread with the crust, after that a small hash of Partridges which you must strow upon the Bread so thin as it may hardly appear, soak it and fill it by little and little, garnish it with your smallest Mushromes, Cock-combs, Kidneys, Pistaches, Lemon and serve it.