1081. Salmis Of Partridges, With Mushrooms

Roast and trim the partridges as usual, use the trimmings to make the sauce (No. 10), then pour it to the partridges, and add some button-mushrooms or truffles; warm the salmis, dish it up in a pyramidal form, pour the sauce over it, garnish with croutons, and serve.

1082. Fillets Of Partridges, A La Lucullus

Fillet four young partridges, trim the large fillets and place them in a sautapan with some clarified butter; season with a little salt, and place a round of buttered paper upon them; remove the sinew from the minion fillets without tearing them, trim them neatly, and place them in a small sautapan spread with butter; dip a soft paste-brush in some beaten white of egg and pass it over their surface, and then decorate them with black truffles. After this is completed, mask them with clarified butter, and place some very thin layers of fat bacon upon them. Use the carcasses to make some fumet, which must be boiled down to half glaze, and part of it incorporated with some white puree of mushrooms* (No. 122); place the fillets on the stove-fire for five minutes. then turn them over, and when done on both sides, without having acquired any color, drain off the butter, add a little of the puree of mushrooms, toss the fillets over the fire for a minute, and dish them up with a heart-shaped crouton of fried bread between each ; sauce the fillets with the puree, place the decorated fillets (previously simmered in the oven for about five minutes) across the croutons, fill the centre with scollops of truffles, pour the sauce or puree round the base, and serve.

* This pur'ee must be of the consistency and color of Supre'me sauce.

1083. Fillets Of Partridges, A La Prince Albert

Fillet four young red-legged partridges, leaving the pinion bones on the fillets; trim these neatly, lard them closely, and place them in a sautapan lined with thin layers of fat bacon; moisten with some white-wine mirepoix (No. 236), place a round of paper upon them, and braize the fillets over a moderate fire or in the oven, and when they are nearly done, glaze them nicely. Dish them up in a close circle, with a decorated minion fillet between each; fill the centre with a ragout of crayfish-tails tossed in a little partridge glaze with some lobster coral; pour some Allemande sauce mixed with some fumet of partridges round the entree, and serve.

1084. Fillets Of Partridges, A L'Ancienne

Run an iron skewer through four young partridges, place them on a double sheet of thickly-buttered paper, cover them with some reduced mirepoix (No. 236), with the vegetables left in it; wrap the paper round, fasten them on a spit, and roast them before a brisk fire for about half an hour; then, take them up on a dish, and set them to cool without removing the paper. Cut the fillets out of the partridges, remove the skins, and trim them neatly without waste; place them in a sautapan with a little half-glaze made with the carcasses. Make some puree with the meat from the legs, and use the gravy that runs from the birds after roasting, to moisten it with. Warm the fillets without boiling, dish them up with a heart-shaped crouton of fried bread between each, fill the centre with the puree, pour some salmis sauce (No. 11) over the entree, and serve.