[591]
][1868—PERDREAU LADY CLIFFORD]
Cook the partridge in butter in a saucepan. When it is three-parts done, surround it with two oz. of fine slices of raw truffle; add a liqueur-glassful of burnt brandy and one tablespoonful of clear melted meat glaze.
Serve a Soubise sauce at the same time and separately.
[1869—PERDREAU AUX CHOUX]
Prepare a garnish of braised cabbages as explained under No. [2100], and add thereto an old partridge, browned in the oven or on the spit. Meanwhile, roast or [poële] a very tender young partridge and keep it underdone.
Dish the cabbages, which should be well drained; set the young partridge upon them, and surround with small rectangles of very lean bacon, cooked with the cabbages, and a thread of half-glaze sauce, flavoured with game [fumet].
N.B.—This dish may be given a more decorative appearance by means of a sort of Chartreuse, which is prepared as follows:—Line a large bowl or a buttered, round-bottomed timbale with roundels of sausages; roundels of carrots arranged in superposed rows, separated by a line of French beans or peas; and small rectangles of bacon, laid side by side.
Line the inside of the timbale with a thick layer of cabbages, and put the young partridge, breast undermost, in the middle (the partridge may also be carved up). Cover the cabbages and press the latter with a fork; turn the timbale out on a dish and tilt the latter that all the grease may fall before withdrawing the timbale, which answers the purpose of a mould.
Surround with a thread of half-glaze sauce, flavoured with game [fumet].