Having trussed your partridges, loosen all the joint3 with a knife, but do not cut them apart. Scald, peel, and chop some fresh mushrooms, mix them with grated bread crumbs, moistened with cream and beaten yolk of egg, and with this stuff the partridges. Cover the sides and bottom of a deep dish with a rich paste, adding a layer of cold boiled ham sliced very thin. Add some whole button mushrooms, and some hard boiled yolks of eggs. Season with pepper only. Put in the partridges, laying on each a bit of butter roiled in flour. Cover the whole with a thick lid of paste handsomely notched, and ornamented with paste leaves.