1085. Fillets Of Partridges, A La Parisienne

Trim the fillets of four young partridges, mask them over with a coating of Allemande sauce (No. 7), dip them in beaten eggs, and bread-crumb them; then, sprinkle them over with clarified butter, and bread-crumb them again; pat them gently into shape, and place them in circular order in a sautapan with some clarified butter. Contises the minion fillets with black truffles, lay them in a buttered sautapan in the form of crescents, and cover them with clarified butter. Fry the large fillets of a bright-yellow color, drain them on a napkin, glaze them slightly, and dish them up with a circular scollop of red tongue between each; fill the centre with some Parisian ragout (No. 203), place the minion fillets round this, pour some of the sauce round the base, and serve.

1086. Scollops Of Partridges, With Truffles

Fillet the partridges, remove the sinews from the fillets, and place them in a sautapan with some clarified butter; season with a little salt, and simmer them in the oven or over a slow fire for five minutes; then, turn them over, and when done on both sides, drain them upon a napkin, and cut them into scollops; place these on a stewpan with four ounces of truffles (previously simmered with a small piece of butter and glaze), and to these add some Espagnole sauce worked with a fumet made from the carcasses. Warm the scollops without boiling, dish them up in the form of a dome, garnish round with some croquettes made with the legs; or, the minion fillets may be reserved, and when decorated or fried in batter, used to place round the scollops.

1087. Scollops Of Partridges, In Cases

Fillet three young partridges, cut the fillets into small scollops, and place them neatly in a large sautapan with two small pats of very fresh butter, merely melted in the sautapan without being clarified ; season with mignionette-pepper, salt, and nutmeg, chopped mushrooms, parsley, truffles, and two shalots; simmer the scollops briskly over the stove-fire, and when done, add two large gravy-spoonfuls of Espagnole sauce worked with some fumet or extract (made from the carcasses), and the juice of half a lemon : toss the whole together over the fire for a few minutes, and fill eight or ten small plaited circular, or heart-shaped, paper cases that have been oiled and baked in the Oven for five minutes to make the paper firmer. Place the cases upon a baking-sheet lined with clean paper, and lay a thin circular layer of fat bacon upon each case. Twenty minutes before sending to table, put the cases of scollops in the oven to be warmed through, then dish them up, pour a little of the same sauce in each, and serve.

Note. - Scollops of partridges may be dressed as directed for scollops of pheasants; fillets may also be served in every variety of form directed for the treament of fillets of fowls.

1088. Cutlets Of Partridges, A L'Algerienne

Split four young partridges into halves; remove the breast and backbones, and pass the legs through the skin of the thighs, so as to give them the form of cutlets; trim them without waste, and place them in circular order in a sautapan with two pats of fresh butter simply melted ; season with mignionette-pepper, salt, and a little nutmeg, and then finish them as directed for spring chickens, d la Algerie'nne (No. 981).