(2091). Partridge Minced With Rice (Emince De Perdreaux Au Riz)

Cut in slices the breasts of two roast partridges; if very tender take also the thick thigh part and pare the slices neatly; range them in a sautoir with two or three minced truffles and cover with half-glaze sauce (No.413); keep the meats warm in a bain-marie. At the last moment dress the mince and truffles in the center of a risot border inverted on a dish, or else the stew can be served alone and surrounded with a row of oval game quenelles, poached, cut in half across, breaded and fried, and set on the flat end. Even these quenelles can be replaced by small hollow bread crusts cut either into triangles or half circles and covered with a salpicon of truffles.

(2092). Salmis Of Partridges (Salmis De Perdreaux)

Pick, singe, draw and truss four partridges as for an entree (No. 178); roast them either on the spit or in the oven; they will require half an hour to cook, remove, untruss and let get partly cold, then cut them up into five pieces each; the two legs, two fillets and one breast piece; suppress all the skin covering each member and put them into a saucepan with buttered paper over and cover with the lid; keep either in a bain-marie or else at a moderate heat. Break up the bones, put them into another saucepan and moisten with a pint of broth (No. 194a ) and a pint of Chablis, leave it on the range until it boils, then add a pint more broth and let cook very slowly for half an hour, being careful to skim off all the fat as it arises to the top, then strain through a napkin. Fry in butter a little chopped shallot, thyme, bay leaf and whole peppers, moisten with the stock and reduce with as much espagnole sauce (No. 414) stirring well from the bottom with a spatula to prevent it adhering thereto. After this sauce is well reduced, pour it through a tammy and put one-third of it with the pieces of partridge.

Fry sixteen half heart-shaped croutons in butter; dish up the salmis putting the legs at the bottom on top of bread croutons, cover these lightly with the sauce and lay the wings and breasts between intermingling in the other croutons and in the intersections formed by them, dress some turned and channeled mushroom heads (No. 118) and cut up truffles. Incorporate a few spoonfuls of good oil into the remainder of the sauce and pour it over the salmis.

(2093). Partridges A La Baudrimont (Perdreaux A La Baudrimont)

Roast two partridges; untruss and set aside to cool, remove breast meats in a way to form a hollow in the shape of a case, cut the meats into three-eighths of inch squares; prepare an equal quantity of mushrooms cut the same, as much ducks' livers and some small partridge quenelles made with a coffeespoon (No. 155). Put a gill of Madeira into a saucepan, heat it well without boiling and let a piece of Ceylon cinnamon infuse therein for half an hour, take this out, then add some espagnole sauce (No. 414) and reduce the whole; throw in the salpicon and when all is cold, use it to fill the partridges, having the breasts nicely rounded; cover over with quenelle forcemeat (No. 91), smooth neatly and cover the whole with melted butter; bestrew bread-crumbs and parmesan over and brown in a moderate oven, being careful to baste occasionally while cooking. Arrange the partridges on a dish, glaze with a little half-glaze sauce (No. 413) and serve a financiere sauce (No. 464) apart.