[1865—PERDREAU EN DEMI-DEUIL]
Bone the breast and fill the partridge with truffled partridge forcemeat, prepared with panada or butter. Between the skin and the fillets, slip a few slices of very black truffle; truss as for an entrée; wrap the piece in muslin, and poach it for thirty minutes in a game [fumet].
When about to serve, remove the muslin; take the string off, and dish the partridge. Reduce the [fumet] in which the partridge has poached; strain it; add thereto a liqueur-glassful of burnt liqueur-brandy, and send this reduced [fumet] separately.
[1866—PERDREAU EN ESTOUFFADE]
Brown the partridge in the oven and set in a terrine just large enough to hold it, with a tablespoonful of Matignon (No. [227]) and one crushed juniper berry, on top and beneath.
Add one-half oz. of butter, a liqueur-glassful of burnt brandy, and twice that amount of game [fumet]. Close the terrine; seal down the lid with a strip of paste; bake in a hot oven for twenty-five minutes and serve the dish as it stands.
[1867—PERDREAU A LA LAUTREC]
Select a young partridge; open its back; slightly flatten it with a butcher’s beater; pierce it through with a skewer; season it with salt, pepper and melted butter, and gently grill.
At the same time grill six small mushroom-heads.
Dish the partridge; on either side of it set the mushrooms, each of which should be garnished with a coffeespoonful of Maître-d’hôtel butter; surround the mushrooms with a thread of melted meat glaze and sprinkle the partridge with a few drops of lemon juice.