Comprising Salmis of Partridges, d la Financiere.

d la Provencale.

d la Perigord.

with Mushrooms, etc.

Fillets of Partridges, d la Lucullus.

d la Prince Albert.

Fillets of Partridges, d I' Ancienne.

d la Parisienne.

Scollops of Partridges, with Truffles.

with Fine-herbs, in cases.

1078. Salmis Of Partridges, A La Financiere

Truss three partridges, run them upon an iron skewer, wrap them round with a large sheet of buttered paper, fasten the skewer upon a spit with string, and roast the partridges before a moderate fire for about five-and-twenty minutes; then take them up, place them upon their breast in a dish, without removing the paper, and when cold, cut them up into small joints; first taking off the legs, next the fillets with the pinion-bones left on, then dividing the breast and back, and trimming these whole; place these joints in a stewpan, beginning with the pieces of breasts, the fillets, and then the legs and back. Make some essence with the trimmings, to be used for working the sauce with; pour a little of this to the pieces of partridges, and warm them without boiling; dish them up with the inferior joints under, garnish the salmis with a Financiere ragout (No. 188) finished with the essence, place a dozen heart-shaped croutons of fried bread round the entree, and serve.

1079. Salmis Of Partridges, A La Provencale

Roast, cut up, and trim the partridges as in the foregoing case; chop the trimmings, and put them into a small stewpan with three sha-lots, a clove of garlic, bay-leaf and thyme, a few pepper-corus, and a small blade of mace, two ounces of chopped lean of ham, and two table-spoonfuls of salad oil; fry these ingredients over a moderate fire for five minutes, and then add half a pint of French white wine. Boil this until reduced to half its original quantity, then add half a pint of good consomme and a ladleful of Espagnole sauce (No. 3), stir the sauce over the fire till it boils, then remove it to the side to clarify by gentle ebullition; after a quarter of an hour's simmering, remove the grease and scum, pass the same through a tammy, and boil it down over a brisk stove-fire, then incorporate a small piece of anchovy butter and the juice of half a lemon, and pass it again through a tammy into a basin; pour one-third to the partridges, and put the remainder into a bain-marie containing some scollops of truffles and mushrooms. When about to send to table, warm the salmis without boiling, dish it up in the usual order, mask it with the ragout and sauce, garnish round with glazed croutons, and serve.

1080. Salmis Of Partridges, A La Perigord

Prepare the partridges as before directed ; chop the trimmings, and use them to make the sauce as directed in No. 1078. Cut out a dozen small heart-shaped croutons of bread about a quarter of an inch thick, make an incision round the inside of the edges, fry them in butter, empty them, and then fill the cavities with some puree of truffles (No. 121); warm the salmis with a little of the sauce, and dish it up so as to form a well in the centre; place six of the croutons round the top of the entree, fill the centre with small quenelles of partridges, pour the sauce over the salmis, garnish the base with the remainder of the croutons, and serve.