Larded Stuffed English Partridge Cold Orange Sauce

Clean, stuff, lard and truss three birds. Put in casserole and add one-third cup trimmings from pork cut in small pieces. Put in hot oven and cook uncovered fifteen minutes, basting three times, using three tablespoons melted butter. Pour over one-half cup Sherry wine, cover and cook twenty-five minutes. Remove to serving dish on slices of toasted bread, garnish with watercress and serve with Cold Orange Sauce (see p. 160).

Larded Breasts Of Guinea Chicken

Remove breasts from bird, leaving wing joints attached, and scrape and trim bones. Lard upper side of breasts, using four lardoons to each. Put in dripping pan, sprinkle with salt and pepper, dredge with flour and brush over with cream. Bake in a hot oven thirty minutes, basting three times with fat in pan. Remove to thin slices of hot, fried or broiled ham and serve with Brown Nut Sauce (see p. 155). Put frills on bones and garnish with potato balls and pastry boats filled with Asparagus Mousselaine.

Larded Breasts of Guinea Chicken.

Larded Breasts of Guinea Chicken.-Page 149.

Game Mousse, Sauce Bigarrade

Force one pound uncooked duck meat through a meat chopper; repeat, and add gradually the whites of two eggs. When thoroughly blended rub through a sieve. Add heavy cream to make of right consistency, the amount required being about two cups. Season with salt, cayenne and nutmeg. Sprinkle a buttered mould with chopped truffle, pour in mixture, cover with buttered paper, set in pan of hot water and bake until firm. Remove from mould to serving dish, pour around Sauce Bigarrade and garnish with parsley.

Sauce Bigarrade

After breast meat has been removed from one pair ducks, put remainder of birds, broken in pieces, in kettle; cover with cold water and add one-half onion, six slices carrot, two sprigs celery, one sprig parsley, bit of bay leaf and one-half teaspoon peppercorns. Bring to the boiling point and let simmer until stock is reduced to two cups; then strain. Melt three tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradually, while stirring constantly, stock. Again bring to the boiling point and season with one-half teaspoon salt, one-eighth teaspoon pepper and a few grains paprika; then add one-third cup orange juice, one tablespoon lemon juice and the rind of one-fourth orange (parboiled two minutes in boiling water, freed from white portion and cut in Julienne-shaped pieces).