Fillets Of Partridges, Financiere

Trim and lard the fillets of six partridges with thin strips of bacon, put them in a sautepan with a little melted glaze and cook them. Make a croustade of paste the same size as the dish on which the fillets are to be served and two inches deep. Prepare a financiere garnishing of foies gras, truffles, mushrooms, cockscombs and kernels and chicken forcemeat quenelles mixed in a financiere sauce. Trim the minion fillets into scallops and mix them in the garnishing, half of which should be turned into the croustade. Arrange the fillets on it in a circle, pile the remaining garnishing in the center, and serve with a sauceboatful of financiere sauce.

Fillets Of Partridges, Toulouse

Cut the fillets off six partridges and trim and curve them slightly; put the large ones in one buttered sautepan and the minion fillets in another. Stick a little piece of truffle with the white of an egg on the round ends of each of the small fillets. Fry the large fillets and when cooked drain and arrange them round a croustade on a hot dish. Cook the small fillets in the oven and when done put in a circle on the others. Fill the croustade with cocks' kernels mixed in supreme sauce, pour some supreme sauce over the fillets, and serve.

Fillets Of Partridges With Truffles

Cut the fillets off the breasts of some partridges, making four fillets of each breast, trim them to a nice shape, lay them in a thickly buttered baking tin, dust over with salt and cover with a sheet of buttered paper. Slightly roast the birds from which the fillets have been removed, cut them into small pieces, put them in a saucepan with a few trimmings of ham, two or three cloves and peppercorns, a bunch of sweet herbs, two shallots, salt to taste and a sufficient quantity of clear stock to cover; one wineglassful of claret may also be added if liked. Boil the whole over a slow fire for from one and a half to two hours. Stir one ounce of butter and one-half ounce of flour in a stewpan over the fire. Skim and strain the liquor from the birds and stir it in gradually with the butter and flour; put in a few button mushrooms and truffles and boil them gently until cooked. Put the fillets in the oven and bake them till just set. When the truffles and mushrooms are cooked take them out of the sauce and pile them in the center of a hot dish; drain the fillets from the butter, arrange them round the truffles, pour the sauce over them, and serve.