Breast Of Partridge Larded And Fried

Take the breasts, trim and lard them, season with salt, pepper and powdered thyme, dip in beaten egg, then roll in freshly grated breadcrumbs, arrange in a sautoir, pour over melted butter, placed in a moderate oven and brown nicely on both sides; serve on a fancy crouton with a little Richelieu or Sultana sauce poured around.

Epigramme Of Partridge With Mushrooms

Take young birds, remove the breasts, lard them, bread and fry as preceding one half of them, slowly broil the remaining half, (so that you have one plain and one breaded), dish up one of each, points crossing each other, garnish with fried mushrooms in a Fumet sauce.

Breast Of Partridge, Sauce Colbert

Take the breasts of young birds, lard them, slowly broil them till done; served on buttered toast with sauce Colbert poured around.

Breast Of Partridge, Glazed Vegetables

Take the breasts of young birds, lard and roast them. With an half inch sized column cutter, cut inch lengths of carrot and turnip, braise and glaze them together with button onions, use them as a garnish to the breasts, and pour game sauce around.

Partridge Braised With Cabbage

Take old birds, braise them with sliced vege-tables and sweet herbs till three parts done, take up into a sautoir, add cut cabbage, pour over the strained liquor they were braised in, add some thin slices of bacon (if not enough liquor add some white stock), simmer till done, lightly thicken the liquor with flour and butter; serve portion of bird with slice of bacon on top, cabbage around, and a little game sauce over the bird.

Partridge Breadcrumbed And Broiled

Truss the bird out like a frog, season with salt and pepper, dip twice in beaten eggs and fresh grated breadcrumbs, broil slowly till done over a clear fire; serve on toast with Italian sauce.

Fillets' Of Partridge With Crayfish

Take the upper and lower fillets from the breasts, trim and lard them, arrange them in a sautoir with slices of bacon, moistened with little stock and white wine, cover with a sheet of buttered paper, place on the lid, braise in the oven; when done, glaze them, strain and skim the braise, then add it to an Allemande sauce. To serve: place a ragout of crayfish tails in centre of dish, large fillet of partridge at each end with points meeting over the ragout, small fillets at each side, points upwards, sprinkle over all a little lobster coral, and pour the sauce around.

Parisian Style Fillets Of Partridge

Take the fillets and coat them with Allemande sauce, then in beaten eggs and sifted breadcrumbs, then sprinkle with melted butter and press on a little more of the crumbs, saute' them of a golden color with clear butter, when done, take up and drain; meanwhile, prepare a ragout of crayfish tails,button mushrooms,cocks kernels and small truffles, moisten with a little game glaze, Allemande sauce, crayfish butter and lemon juice. To serve: place the ragout in centre of dish, the fillets around it, decorate the base with scallops of tongue, and serve some more of the sauce from the ragout separate.