(2094). Partridges A La Chartreuse (Perdreaux A La Chartreuse)

Blanch two cabbages each cut in four and the core removed; drain and divide them into small clusters, press out all the water and braise them with a piece of bacon of about ten ounces that has been previously parboiled. Prepare a garnishing of carrots and turnips, blanch and then cook them in broth to allow finally to fall to a glaze; have also some quenelles made with a coffee-spoon (No. 155). Fry in butter or melted fat pork, two trussed partridges, season and when of a fine color, drain them off, make a hollow in the middle of the cabbage in the saucepan and lay the partridges in, and finish cooking all together. As soon as the birds are done, drain them off and keep them warm in a saucepan with a little half-glaze (No. 400), drain off also the bacon and cabbage, extract all the fat from the latter and dress half of it in the center of a dish, lay the partridges on top and surround with the rest of the cabbage, the carrots, the turnips and the quenelles all in separate clusters. Glaze the partridges over with a brush and serve with a sauce-boatful of the half-glaze from the saucepan.

Another Way

Decorate a timbale mold with carrots and turnips, upholding the decorations with a layer of thick game quenelle forcemeat (No. 91). Cut up the partridges and fill the mold with the cabbage, the bacon and the partridges, place it in a sautoir containing water and put in the oven for half an hour; unmold, pour part of the sauce around the chartreuse and serve. A half-glaze sauce (No. 413) should be served separately at the same time.

(2095). Partridges A La Marly (Perdreaux A La Marly)

Have two partridges, truss them as for an entree (No. 178), and fill them with well seasoned partridge quenelle forcemeat (No. 91), into which mix truffles and cooked beef tongue cut in three-sixteenth of an inch squares; tie thin slices of fat pork over and braise in a white wine mirepoix stock (No. 419); strain this and put the fat back into the saucepan to keep the birds warm therein. Raise the fillets from the breast of a raw partridge, remove the sinews and cut the meats intoescal-ops; saute them in butter without browning, drain off the butter, remove the meats and keep them warm in this. Put half a pint of the stock used for cooking the partridges into a sautoir with as much allemande sauce (No. 407), reduce and add some cut up truffles and mushrooms; the sauted partridge escalops, a little fresh butter and lemon juice. Dress the partridges on the bottom of a dish, place the garnishing around, and outside of it lay some crescent-shaped game croquettes (No. 885).

(2096). Partridges A La Matignon, Garnished With "Pains" A La Montglas-(Perdreaux A La Matignon Garnis De Pains A La Montglas)

Prepare and truss two partridges as for an entree as in No. 178. Wrap the two partridges with dry matignon (No. 406) in several sheets of paper; roast and when done, unwrap and place the matignon in a saucepan with some clear gravy (No. 404)and espagnole sauce (No. 4l4); reduce, despumate and strain through a tammy. Butter twelve mousseline molds (No. 1, Fig. 138t. decorate them with fanciful cuts of truffles, and cover the entire inside with a layer of partridge quenelle forcemeat (No. 91), filling the center as far up as the edges with a montglas prepared as follows: Cut off the white meats from half of a roasted partridge; have as many mushrooms heads cut the,same size, and half as many truffles as mushrooms, also as much cooked beef tongue as truffles; mingle these with a little supreme sauce (No. 547), when the molds are full finish with more forcemeat. Put some boiling water in a saucepan to reach to a third of the height of the molds and poach these in a slack oven for fifteen to twenty minutes.

Dress the partridges, glaze and lay them on top of an oval rice foundation (Fig. 9a); unmold the montglas pains around, and cover over with some of the sauce having the rest served apart.