Partridge Pie, Raised

Bone as many partridges as you will require for the size of the pie. Put inside a whole peeled raw truffle, and enough forcemeat to fill each. Make your raised piecrust in a mould, lay a few thin slices of veal at the bottom and a layer of forcemeat, then the partridges; fill up the corners with truffles, cover over with slices of fat bacon, then with paste, and bake for four hours. It should be eaten cold. The forcemeat in the following receipt should be used.

Perdreaux Au Celery Blanc

Take three partridges, make a forcemeat of the livers and stuff them with it; blanch them in a hot marinade for a few minutes. Spit them across, lay on them slices of bacon, cover them with paper, and roast them gently about twenty-five minutes. For your sauce take the white part of six or eight heads of celery, split them two or three times, and cut in pieces about an inch long, blanch them a few minutes in water, then boil them in good broth for an hour; put in a bit of butter mixed with flour a liaison of four or five eggs beaten up with some cream, a little pepper and salt; pour it into the sauce when it is boiling hot; move it about for a minute on the stove, squeeze in a little lemon-juice. Take the partridges off the spit, and serve with this sauce over them. It is also excellent with boiled partridges, chicken, or pheasant.

Mayonnaise De Perdreaux

Roast three partridges, leave them to cool, cut them in pieces, put them in a pan with four shallots, a little tarragon and burnet minced, four spoonfuls of oil, three large ones of broken aspic jelly, a little pepper and salt, and a large spoonful of tarragon vinegar. Mix all well together, dish the partridges, putting the breasts and backs at the bottom, and the other pieces round, cover with a good mayonnaise (see Sauces), and garnish with aspic jelly, or beurre de Montpellier. Chicken can be done the same.

How To Stew Old Partridges

Put them in a stew-pan, with a little salt, pepper, a bunch of parsley, small onions, thyme, two bay leaves, some sweet basil, a clove of garlic, and as much broth as will cover them. Stew gently over a slow fire till all the broth is exhausted; let them brown just a little, and serve with a sauce poivrade (see Sauces).

Salmi Of Grouse Or Partridge

Cut them in joints, put the trimmings with some stock into a stew-pan, boil it an hour, strain and skim off the fat, thicken with brown roux, put in a little onion and shallot minced fine, put it on to boil again. A little before serving put in the game; season with salt and pepper, and make it very hot; if for boiled duck add a glass of port wine, and the squeeze of a lemon.

Salmi Or Partridge

Prepare three partridges, lard and roast them, let them be underdone; when cold cut them in pieces, take off the skin, pare and arrange them in a stew-pan with a little good broth; set the pan on hot cinders, do not let it boil immediately; add six shallots and a little lemon-peel, also four large spoonfuls of reduced espagnole. Let it stew down to half the quantity, pass the sauce through a tammy, drain the partridges, and dish with a slice of fried bread between each piece; pour the sauce round, and squeeze over them a little lemon-juice.

Salmi De Chasseur

Roast three partridges as for other salmis; put into a stew-pan three spoonfuls of oil, half a glass of claret, or other red wine, salt and pepper, cayenne, and the juice and zest of a lemon; put in the partridges previously cut up, toss them over the fire in this sauce till they are very hot, and serve.

Salmi A L'Ancienne

Prepare three partridges, lard and roast them, let them be underdone; when cold cut them in pieces, take off the skin, pare and arrange them in a stew-pan, pour over a little stock, and set them to simmer; add six shallots and a little lemon-peel, also four large spoonfuls of reduced espagnole (see Sauces), let it reduce half, pass the sauce through a tammy. Take the trimmings and parings of the partridges, moisten them with a little of the sauce, pound them in a mortar as fine as possible, and rub through a tammy; pour this puree over the partridges in the stew-pan, heat it in a bain marie, arrange the salmi in a dish with fried croutons of bread between each piece, and pour the sauce very hot round. Pheasant is excellent dressed the same way, but should have the addition of a glass of red or white wine, the juice and a small bit of the peel of a Seville orange.