(2088). Partridges A La Lucullus - Breasts Or Fillets (Ailes Ou Filets De Perdreaux A La Lucullus)

Roast some partridges that have been wrapped up exactly as explained for a la Matignon ( No. 2096); when done remove the breasts, pare and lay them in a sautoir with a little half-glaze (No. 400). Prepare a fumet (No. 397) with the parings and carcasses. Butter a plain border mold deep on the top (Fig. 139), decorate the sides with fanciful cuts of truffles and fill it entirely with partridge cream forcemeat (No. 75). Cut some raw artichoke bottoms into small squares, then blanch, cut some carrots into half inch diameter balls, and blanch them likewise, some turnips the same, blanching them as well, some small cooked mushroom heads and truffles shaped like a clove of garlic. First put the artichokes with some butter, add the carrots and turnips, and moisten with a little Madeira and the fumet; let cook slowly and when these three vegetables are done, then add the mushrooms and truffles; as soon as the liquid reduces entirely pour in some veloute sauce (No. 415) and toss the garnishings in it, adding small pieces of fresh butter; with this fill the hollow in the center of the unmolded border; glaze the breasts or fillets, trim them with favor trills (No. 10) and lay them on top of the garnishings; surround the border with small three-quarters of an inch balls made of foies-gras from a terrine pressed through a sieve, bread-crumbed, egged, then fried.

(2089). Partridges A La Veron - Breasts Or Fillets (Ailes Ou Filets De Perdreaux A La Veron)

Trim the breasts of four partridges, then range them in a sautoir with clarified butter, and salt over. Cook the legs in a small saucepan with some stock (No.l94a), let them get quite cold and then cut off the tenderest parts of the meats; pound these with the cooked partridge livers, two or three spoonfuls of cooked truffles and two spoonfuls of veloute sauce (No. 415); then press the whole through a sieve. Put this pulp into a saucepan with an equal amount of chestnut puree (No. 712), and two spoonfuls of good melted glaze (No. 398); season and heat without ceasing to stir and without letting it boil; finish with a piece of butter. Poach the partridge breasts, drain off the butter and pour a little sauce over; dress them in a circle on a dish alternating each one with a crouton of bread cut cock's-comb-shaped and browned in clarified butter; lay the puree in the center of the circle, and cover over the fillets with a melted glaze applied with a brush.

(2090). Partridges - Minced (Emince De Perdreaux)

Remove the best parts from two breasts of roasted partridges, pare and suppress the skin and bones; cut the meat up into small, thin slices and range them in a small sautoir. Reduce a few spoonfuls of half-glaze sauce (No. 413) with a little tomato sauce (No. 549) and a little Madeira, adding a bunch of parsley garnished with aromatic herbs; when of a good succulence, strain it over the meats and heat them up without boiling. At the last moment dress the slices on a small, long dish and cover with the sauce; surround with a row of large, stuffed Spanish olives heated in a little of the sauce, but they should not boil.

Minced Pheasant Woodcock or Duckling may be prepared exactly the same. The olive garnishing can be replaced by a row of small slices of red beef tongue, or else stuffed and baked artichoke bottoms, each one cut in two.