(2097). Partridges A La Soyer (Perdreaux A La Soyer)

Make a forcemeat with the partridge livers and a few chopped chicken livers: knead in a piece of butter, pepper, salt, a little shallot previously fried lightly in butter and chopped parsley. Have two trussed partridges (No. 179); put about two ounces of this prepared forcemeat into each one, and cook them on the spit for half an hour; dress on canapes, and pour some clear gravy (No. 404> under. Serve separately the same time as the partridges an English bread sauce (No. 438).

(2098). Partridges Braised A La Moliere (Perdreaux Braises A La Moliere)

Truss three partridges as for an entree (No. 178); cover the breasts with slices of lemon and these with bards of fat pork. Line a flat saucepan with the fragments of pork, some ham. cut up vegetables and a bunch of parsley garnished with thyme and hay leaf: lay the partridges on top and moisten with half a pint of dry white wine and half a pint of stock (No. 194a); boil this liquid, skim and continue to boil slowly either on the side of the range or in the oven until the partridges are cooked then drain and untruss. Cut each one up into five parts and arrange them in a saucepan to keep warm in a bain-marie with the fat drained from the first saucepan; in the stock place the broken carcasses, moisten with half a pint of clear gravy (No. 404) and half a glassful of Madeira, boil up, then strain through a sieve and reduce again to half, thickening it with some veloute sauce (No. 415); pour this over the cut up partridges and keep the whole warm. Prepare a partridge quenelle forcemeat (No. 91) mold it with a tablespoon the same as explained in No. 733, and range these quenelles in a buttered sautoir, decorate with truffles and poach.

Dress the partridges on a forcemeat foundation (Fig. 8) without the central support and garnish around with the quenelles, cover with a little supreme sauce (No. 547) serving a sauce-boatful of it separately.

(2099). Partridges Broiled - Colbert Sauce (Perdreaux Grilles Sauce Colbert)

After the partridges have been well cleaned, split them lengthwise through their backs; cut off the feet and slip the legs under the skin; beat, pare carefully, season with salt and pepper and dip them in melted butter and broil over a slow fire; serve when done either on a Colbert sauce (No. 451) or a hunter's sauce (No. 480) or else a tartar sauce (No. 631).

(2100). Partridges Truffled And Roasted (Perdreaux Truffes Et Rotis)

Draw two young partridges, wipe them well and singe. Peel five or six raw truffles, cut them in four and season; chop up the peelings and pound them with fresh fat pork, adding to it the cooked partridge livers with two or three pullet livers; season the preparation and press it through a sieve. Melt a quarter of a pound of grated fat pork, add to it the cut up truffles, season and warm up for a few seconds while tossing over the fire, then mix them in with the forcemeat. After this preparation has cooled off, use it to till the partridge breasts and bodies; sew up the openings, truss and cover or else lard them with fine larding pork (No. 3, Fig. 52), fasten them on the spit and roast for fifteen to twenty minutes in front of a good fire, basting over with butter. As soon as they are done sprinkle salt over and remove from the spit; untruss and dress each one on a large crust of bread browned in butter and laid on an oval dish; surround the partridges with sliced lemons only, serving water-cress separately, also some clear gravy (No. 404).