Braised Partridges With Truffles

Prepare and truss three partridges as for boiling, put them in a stewpan with some mirepoix and cook them; when done drain and arrange them on a hot dish to form a hollow triangle. Put round some sliced truffles that have been mixed with supreme sauce, fill a sauceboat with supreme sauce, and serve.

Broiled Partridges, American Style

Singe, draw and wipe neatly three tender partridges; cut them in halves, lay them on a dish and season with a little salt, pepper and one tablespoonful of oil. Roll them in well and put them to broil for seven minutes on each side. Prepare six slices of fried hominy, arrange them on a hot dish, place the partridges over and pour one gill of maitre d'hotel butter on top; place six slices of broiled bacon over the birds, and serve.

Broiled Partridge Cutlets With Colbert Sauce

Chop three tender partridges each in halves lengthwise, sprinkle salt and pepper over them, dip them in warmed butter, then in breadcrumbs, put them on a gridiron and broil over a clear slow fire, turn them when done on one side and finish the other. When cooked put the partridges on a hot dish, pour over some Colbert sauce, and serve.

Chartreuse Of Partridges

Cut a cabbage into quarters, wash it well, plunge it into boiling water, then soak it in cold water for two hours. Drain and squeeze all the water out of the cabbage, cut the stalks out, tie the pieces together, and put them in a stewpan with two or three slices of streaky bacon previously blanched; pour some general stock, mixed with essence of partridge, over it, put in some clarified fat, and finish as described for Cabbage for Garnishing. Cut some carrots and turnips into slices two inches long with a vegetable cutter, and cook them separately, as described for Garnishes. Put a round of paper at the bottom of a plain entree-mould that has been buttered, garnish it with pieces of carrot and turnip, and put a layer of cabbage in the mould. Cut up three roast partridges, put four fillets on the cabbage, then put another layer of the cabbage on them; continue with alternate layers of partridge and cabbage till the mould is full. Stand the mould in a bain-marie till the contents are warm. When ready to serve turn the chartreuse onto an entree dish, and arrange alternately round the base some rounds of carrots and turnips, with a string bean between each. Put some rings of turnip round the top of the chartreuse and a Brussels sprout in each. Make a sort of cup or vase with a carrot, fill it with string beans, and place it in the center. Reduce some Spanish sauce with essence of partridge, fill a sauceboat with it, and serve with the chartreuse.

Partridge Croustades

Truss eight partridges as for braising, fasten a thin slice of bacon on each one, put them in a stewpan with some mirepoix, stand them over a slow fire and simmer till done. Prepare fourteen truffles, eight cockscombs, and eight large crayfish as for garnish. Cut an oval shaped piece of bread, fry it, put it on a dish, and place a block of fried bread in the center. Drain the partridges when cooked, arrange them, necks downward, against the block of bread, and put a crayfish between each. Stick a silver skewer garnished with cockscombs and truffles in each bird, so as to form a circle, and place the remaining truffles inside the circle. Fill a silver casserole with a financiere garnishing that has had some Spanish sauce reduced with essence of partridge mixed with it, and serve.