Puree Of Game A L' Espagnole

This is an entree of desserte. Take the fleshy parts of young partridges that have been in a salmi, chop and pound them well. Warm the sauce, in which some fried bread is left simmering. Then throw the pounded meat into the sauce. Strain the whole through a tammy. You need not put any seasoning, if the salmi is seasoned enough. If you should be asked for puree of game, you must make a sauce a salmi, the same as below, and put the pounded flesh of young partridges into the sauce. This puree is to be sent up in a deep dish, and covered with poached eggs. This entree is likewise very acceptable in a casserole au ris, a vol au vent, in croustades, etc.

Young Partridges En Surprise

Do as above, but instead of a salpicon make a mince of fillets of partridges only, with which stuff the birds. Dip them into eggs and crumbs of bread as above, fry them of a nice colour, and send up with a supreme of game. This sauce must be white; as you put some glaze of game into a white bechamelle, and use white sauce for the mince.

* As the meat taken from the body of the bird is not sufficient to fill it again, if you hare not some of the same sort of meat, it is necessary to use the various articles mentioned, as tongue, mushrooms, etc. to fill up the body.

Quenelles Of Young Partridges Au Fumet

Make the quenelles as directed in its proper place, only they are to be made of the meat of young partridges. You may send them up in different ways, au consomme clair, or a l'essence, etc. etc. (See Sauces.)

Boudins Of Young Partridges

Make boudins de quenelles of young partridges; butter the bottom of a stew-pan, lay the boudins over the butter, and pour some boiling water over them, with a little salt. When poached, drain them, and lay them to cool: when cold, dip them into an omelette and crumbs of bread: next fry them. Drain them well, till not a particle of dripping is left, and send up with a white Italienne under it. If you wish to send them up broiled, you must use yolks of eggs, next crumbs of bread, then butter and crumbs again, before you broil them.

Quenelles Of Partridges A La Sefton

Take the flesh of three very young partridges, and make it into quenelles, as directed at that article. When the quenelles are made, and are quite cold in ice, mould three boudins of the size of the dish, and poach them in the usual way. For the sauce, take four spoonfuls of bechamelle, and mix with it two spoonfuls of glaze of game, three spoonfuls of double cream, a little salt, and very little Cayenne; work the sauce very fine, and cover the quenelles with it. This entree is most delicate, when well dressed.

Compotte Of Young Partridges A Blanc

Take four young partridges, cut off the claws, and trust them with the legs inwards; next singe them. Then take a few pieces of the breast of bacon, which cut into the size of small corks, and boil in water for half an hour. Next fry them white, and take them off from the fire as soon as they are done. Now fry the partridges white also, in butter and the fat of the bacon. When they are quite firm, take them out of the stew-pan. Then throw a spoonful of flour into the butter; fry this flour white. Next pour in a little broth till the sauce is thin enough to be skimmed, (for it is to be observed, that if a sauce is too thick it can never be skimmed), then put in some parings of mushrooms, a bunch of parsley and green onions, and season with a little thyme, bay-leaves, a clove, a little salt, and a very small lump of sugar. Stew the birds in this sauce, the same as a fricassee of chickens; if onions are agreeable, put a few small ones to give a relish. When the compotte is done, skim off all the fat, and drain the partridges in a clean stew-pan; drain all the bacon and mushrooms, which you throw into the stew-pan with the partridges; reduce the sauce after has been skimmed; strain it through a tammy over irds, and put the stew-pan au bain marie: now take some small white onions of an equal size; which have been boiling in a little consonant with a small lump of sugar; have also some mushrooms, fried white in butter; when the onions and mushrooms are ready, set the compotte a boiling; thicken the sauce with the yolks of four eggs beat with a little cream and lemon-juice; next put in the small onions, mushrooms, and bacon, with some quenelles, if you think proper to garnish your entree. If the dish is of a large size, put a crust of bread, cut into the shape of cocks'combs, and glazed, between each bird, and send up with a good seasoning.