Part 2/9:
The evening began with dishes such as mock turtle soup and curried rabbit, culminating in a selection of desserts like Charlotte Russe and macedoine jelly. Among the various fowl preparations presented was salmi de perdrix, or partridge salmi, a dish that remains popular in French cuisine today. In this summary, we will explore the intriguing stories surrounding this Victorian dining event and delve into the culinary specifics of creating partridge salmi.