(2103). Partridges With Olives (Perdreaux Aux Olives)

Lard two good-sized partridges with fine larding pork (No. 3, Fig. 52), and put them into a narrow saucepan lined with fragments of the same pork, minced roots and onions; season and moisten with a little white wine, then reduce to a glaze. Cook the partridges in very little moisture with stock (No. 194a), having it fall several times to a glaze. After the partridges are nicely done, drain them off to untruss. Strain the stock, skim off its fat and reduce, then incorporate it into brown sauce (No. 414) in the act of being reduced with two spoonfuls of Madeira added at the same time. Dress the partridges on a dish, surround with a garnishing of olives stuffed with baked forcemeat (No. 81), then poached and covered over with some of the sauce; serve the rest in a sauee-boat.

(2104). Partridge With Sauerkraut (Perdreau A La Choucroute)

Cut a roast partridge into small pieces and lay them aside. With the game bones and parings some aromatic herbs and white wine, prepare a small quantity of concentrated fumet (No. 397); thicken it with very little half-glaze sauce (No. 413) and keep it in a bain-marie. Cook some good sauerkraut with a small piece of bacon, proceeding as for garnished sauerkraut (No. 2819), adding a piece of butter divided into small pats, dish it up and form a hollow in the center; into this dress the pieces of game, pour over the sauce, cover with the sauerkraut and surround this with the bacon cut in slices.

Fig. 401.