Comprising Partridges, d la Seville. Red-legged Partridges, d la Plessy. d la Cerito.

Partridges, d la Rovigotte. d la Soubixe.

d I' Ellsler.

724. Partridges, A La Seville

Truss four or six partridges as for boiling, fry them of a light-brown color in four ounces of fresh butter, and then set them aside upon a plate; cut about one pound of raw ham (that has been previously soaked and parboiled) into small pieces in the form of olives, and two dozen small pieces of the red part of a carrot cut with a round scoop, with the same number of small button-onions; fry these also of a light-brown color, withdraw them from the fire, and then put them with the partridges back into the stewpan; add a faggot of parsley garnished with thyme, bay-leaf, sweet basil, and one clove of garlic; season with a little salt and Cayenne pepper, moisten with two glasses of Madeira or Malaga, and a table-spoonful of tomatas; then set the stewpan (covered with the lid containing live embers) on a slow fire, to simmer gently for three-quarters of an hour. Observe that the moistening of the partridges should be reduced to one half of its original quantity while braizing. When done, dish them up in a triangular form, skim off the grease from the carrots, etc, add a gravy-spoonful of finished Espagnole and the juice of half a lemon; boil the whole together for two minutes, place the ham, carrots, and onions in separate groups round the partridges, pass the sauce through a tammy, pour it over the partridges, and serve.

In the centre of the partridges place some garbancas, or yellow Spanish peas, prepared as follows: -

Soak a pint of garbancas in tepid water for twelve hours; then drain, and put them into a stewpan with half a pound of ham, a carrot, an onion, a garnished faggot of parsley, and a little mignionette-pepper; moisten with three pints of broth, and set them to boil gently for three hours.

725. Red-Legged Partridges, A La Plessy

These are to be trussed as for boiling, braized in a white poele (No. 230), and when done to be dished up in a triangular form, and garnished with neat groups of small quenelles of partridge and white button mushrooms; pour round a Supreme sauce (No. 38), finish with an essence of game over the partridges, and serve.

726. Partridges, A La Cerito

Bone three red-legged partridges and fill them out with some quenelle force-meat made with the fillets of two partridges, and with which should be mixed previously to using it, two black truffles and a small piece of red tongue cut into small dice : when the partridges are filled with this preparation, truss them so as to give them their original shape; scald the red legs and insert them on each side of the birds, at the same time pushing the ends of the skin of the leg neatly in with each foot. Then, wrap each bird in a separate small napkin spread with butter, and fasten the ends with string; braize them for about an hour in some white poele (No. 230), over a slow fire, and take particular care that they do not boil fast. Whan done, take them out of the napkins, remove the strings, drain all the unnecessary moisture from them, and dish them up: garnish them with a border of raviolis (No. 375), pour a Provengale sauce (No. 25) over them, and serve.

727. Partridges, A La Ravigotte

These should be trussed as for boiling, and must be roasted just before, they are wanted ; when dished up, pour a Ravigotte or Proven-rale sauce under them, glaze and send to table.

728. Partridges, A La Soubise

Truss the partridges for boiling, braize them, and when done, dish them up, pour an onion sauce a la soubise, finished with a gill of cream (No. 119) over them, and send to table.

729. Partridges, A L'Ellsler

Truss four red-legged partridges as for boiling, lard the breasts closely, braize them in wine mirepoix (No. 236); when done, glaze them nicely and dish them up in a row; garnish with a group of small truffles, cock's-combs and mushrooms at each end place a heart sweet-bread contise with black truffles, and on the sides a border of dessert-spoon quenelles, made with game force-meat, in which has been mixed some lobster-coral; pour a Parisian sauce (No. 40) round the partridges, and serve.

Note. - In addition to the foregoing methods for dressing red-legged and common partridges, they may also be treated according to the various directions given for dressing pheasants.