When this [Mousse] has set, turn it out on a dish and place the slices all round, standing them upright and letting them lean one against the other.
Surround with a crown of fine, fair-sized, peeled truffles, cooked in Champagne, and set one of them on the top of the [Mousse], fixing it there by means of a [hatelet].
Border the dish with fine [croûtons] of aspic.
[1863—TERRINE DE FAISAN]
Prepare it after the manner of the “Terrine de Lièvre” (No. [1825]), and take care to make due allowance, in the cooking, for the difference, in the matter of tenderness, between the two meats. But the explanations already given on this subject ought to suffice for ascertaining whether or not the patty have cooked sufficiently.
PARTRIDGE (PERDRIX ET PERDREAUX)
Three kinds of partridges are used in Cookery:—the Grey Partridge, which is commonest in flat country, and which is also the most highly esteemed; the Red Partridge, which is to be found in hilly and wooded country; and the Bartavelle (perdix vertevella), which is a somewhat larger species than the two former. To these three kinds may be added the American [590] ]Colin (Ortix Virginianus), an excellent bird sometimes seen in English markets.
All the recipes given for pheasants may be applied to partridge, and below, I shall only give those which are proper to the latter.
[1864—PERDREAU A LA BOURGUIGNONNE]
Truss the partridge as for an entrée; three-parts [poële] it, and place it in a terrine with six small glazed onions and as many small, cooked mushroom heads. Swill the saucepan with a glassful of red wine; reduce it two-thirds, and add a tablespoonful of game half-glaze. Strain; clear of grease; pour this sauce over the partridge, and complete the latter’s cooking for seven or eight minutes.