Partridge With Bacon, Celery Sauce

Take old birds and boil them with salt pork, carrots, onions and turnips in white stock till tender; serve in portions with a slice of the pork at the sides, and a puree of celery in a white game sauce poured over.

Partridge Rissoles, Sauce Richelieu

Make a croquette mixture with cold cooked partridge and game sauce, stamp out crimped circles of thin puff paste, place a little of the mixture in the centres, fold over the edges and pinch close, fry or bake them of a golden color, and serve with a Richelieu sauce.

Emince Of Partridge

Take cold roast partridge, cut in broad thin slices, simmer it in equal parts of white game and Godard sauces; serve on toast, garnished with sauteed fresh button mushrooms.

Salpicon Of Partridge

Take cold cooked partridge, cut the meat in small dice, also soma truffles, red tongue and button mushrooms, cut same size as the bird, mix, moisten with either game, Bechamel or Supreme sauces; serve garnished with small potato croquettes.

Croustades Of Partridge

Take cold cooked partridge, cut the meat in small squares, simmer it in a rich game sauce, then add a ragout of mushrooms, cocks combs and sweetbreads; serve in paste croustades, garnish with fancy croutons.

Hashed Partridge With Egg

Take cold cooked partridge, cut the meat in small squares, lightly fry it with butter, add flour to form a roux, moisten with game stock, simmer for fifteen minutes; serve on toast with a trimmed and drained poached egg on top, then garnish the ends with fancy croutons.

Partridge Croquettes, Sauce Peri-Gueux

Cold cooked partridge minced, thick game sauce heated, partridge worked in, stirred till it boils, two or three whipped yolks of egg may be worked in, turn into buttered pan, smooth, let it become thoroughly cold, form into shapes of corks, bread, fry; serve with Peri-gueux sauce.

Partridge Patties

Prepare the mixture as given for "croustades of partridge", fill either into patty or vol-au-vent cases and serve.

Stewed Partridge

Old birds, lard them, place them in a sautoir with a piece of fat bacon, sweet herbs, vegetables, moisten with white wine and stock, let them stew slowly till tender, then take up and cut into quarters, strain the liquor they were stewed in, skim off the fat, reduce it, then add it and the birds to a Chipolata garnish "(see garnishes)", serve the bird with the garnish around.

Partridge Salad

Cold roast birds skinned, trimmed into neat pieces, moistened with one part of tarragon vinegar to two of olive oil, add a little chopped chervil and chives, season with salt and cayenne, mix all together with an equal quantity of Julienne cut celery (like matches); serve on a bed of curly endive, garnish with rings of hard boiled eggs and filleted anchovies.