No. 413. Partridge, with Cream Sauce, Baked

$2.50.

A : 3 partridges, truss, cover breasts with thin slices bacon ;

B : 2 cs. cream.

Place A in baking-dish with 1 tbsp. butter, bake \ hour, basting often, remove bacon, cover with bread-crumbs, and bake until brown. place on hot dish, add B to pan, when boiling pour over partridges, and serve.

No. 414. Partridge Fillets Supreme, Baked o

$2.65.

Sauted.

A: Breasts from ."> partridges ;

B: 3 truffles and 3 mushrooms, minced fine, 1 tbsp.

butter, 1/2 c. consomme, 1/8 tsp. salt, dash pepper, nutmeg and cayenne, thicken with bread-crumbs;

C : 1 tbsp. butter, dust with salt and pepper and flour.

Cook B, when cool split A in two Lengthwise, put in layer of dressing, tie or skewer them together, cover with C. then with buttered paper, and bake \ an hour, or sante them in butter. Serve with Madeira Sauce No. 247 (Madeira Sauce). and Chestnut Boulettes No. 326 (Chestnut Boulettes).

No. 415. Pigeons with Mushrooms, Stewed

90 cts.

A : 3 pigeons dressed ;

B : 1 c. bread-crumbs, 1 tbsp. suet, chopped fine, 1 egg, beaten, 1/4 tsp. salt, and dash pepper ;

C : 1 bay-leaf, 2 or 3 peppercorns, 2 cs. boiling water or stock ;

D: 1 tbsp. butter, 2 tbsps. flour, browned, 2 cs. liquor from pan, 1/2 lb. fresh mushrooms, cut in pi-Stuff A with B, put in sauce-pan, cover with 0, and stew until tender, about an hour, take out pigeons, cut them in halves, put them on a hot dish and keep warm, cook D 10 or 15 m., skim, pour over pigeons, and serve.

No. 416. Plover, Snipe, Squabs, or Woodcock

$1.25.

Broiled.

(Season from September 1st to May 1st.)

A : 6 birds, larded or coveted with bacon :

B: 2 tbsps. oil or melted butter, 1/4 tsp. salt, and dash pepper.

Split backs of A without separating, break leg-bones, skin heads and tuck the bills in the breasts, dip in B, and broil 10 m., basting often with the butter, spread with butter, dust with salt and pepper, and serve on fried hominy, or toast dipped in melted butter.

No. 417. Plover, Snipe, Squabs, or Woodcock,

1.30.

Roasted.

A : 6 birds ;

B : Game Farci No. 430 (Game Farci), or a force-meat of fresh mushrooms and a very little salt pork.

Tuck heads of A under wings, dust with pepper and salt, spread with butter, and bake 15 m., serve on toast spread with B. If the force-meat is used, chop giblets, saute in butter with 1 slice of onion, add 1 tsp. flour, when bubbling add 3/4 c. hot water, 1/4 c. white wine, salt and pepper, and pour over birds.

No. 418. Quails, Broiled

$ 1.75.

(Season from November 1st to January 1st.)

A : 6 birds, split down the back ;

B : Game Farci No. 430 (Game Farci).

Dip A in oil or melted butter seasoned with salt and pepper, broil 10 m., basting frequently, spread with butter, and serve on toast spread with B, or with pate de foie gras.