Perdreaux Braises Aux Choux - Braised Partridges With Cabbage

Cut 3 Savoy cabbages in 4 pieces, remove the core, steep the cabbage in cold water, then parboil for 15 minutes; drain and place it in a saucepan with 1/2 pound of salt pork; moisten with fat stock, add 2 carrots and 1 onion, and set on the range. Cover the pan, and when it boils place in a moderate oven.

Truss 2 nice partridges, lard their breasts with thin strips of fat pork, and put them to roast; when nicely browned put them in with the cabbage to cook for about 1 hour.

When done, drain the cabbage, place it on a dish, untie the partridges, glaze them and set them on top; cut the pork in slices and arrange them symmetrically around the cabbage, also the carrots, which should be cut in neat slices.

Chartreuse De Perdreaux - Chartreuse Of Partridge

This dish is prepared on the same principle as the former, only it is more elaborate in its appearance.

Cut out strips of carrots and turnips with the round cutter 1-3 inch in diameter; have the strips all of the same length, about 1 to 1 1/2 inches; boil them separately. When done cool and drain them. Butter a Charlotte mould liberally, decorate the bottom with Brussels sprouts and other vegetables cut in fanciful shapes; line the sides of the mould with the carrots and turnips interlaid with strips of cooked string beans. Cut up the partridges in suitable pieces; then fill up the mould with layers of cabbage and partridge, starting and finishing with cabbage.

Place the mould in the bain-marie and heat well in the oven for 15 or 20 minutes; unmould on a dish, being careful not to derange the vegetables, and surround with Madeira sauce.

Note. - An oval shaped mould may be used instead of a round Charlotte mould.

Perdreau Bouilli Sauce Au Celer - Boiled Partridge, Celery Sauce

Truss a partridge, place it in a small saucepan, and moisten it with cold chicken broth. When boiling, remove the scum, add 1 onion stuck with 1 clove, and 1 carrot; cut one large or two small stalks of celery in small squares, and add to the partridge. When the partridge is done, remove it on a dish, take away the onion and carrot, and thicken the broth with a roux; bind with 2 yolks and cream; season to taste, and pour the sauce over the partridge.

Perdreau Farci A La Dumanoir - Stuffed Partridge, Dumanoir Style

Bone a partridge, leaving but the legs, stuff it with the same forcemeat as indicated for Squab, Bohemian Fashion, and truss it to its original shape; place it in a small braising pan lined with vegetables, and set it in a moderate oven for 1 hour and 30 minutes, and proceed as for ordinary braised meats. Strain the gravy and reduce it with Madeira sauce; add some sliced truffles and pour over the partridge.

Perdreau en Terrine a la Souvaroff - Partridge in Terrin, Souvaroff Style. Follow directions as given for Chicken, Souvaroff Style.

Perdreau en Terrine a la Demidoff - Partridge in Terreen, Demidoff Style. Proceed as explained for Chicken in Terreen - Demidoff Style.