After substituting the meat of a young partridge, cleared of all tendons, for the veal sweetbreads, and fresh bacon for calf’s udder, proceed exactly as directed (as regards quantities and other particulars) under “Crépinettes de ris de Veau” (No. [1222]), taking care to add three oz. of chopped truffles per lb. of the forcemeat.
Divide up the forcemeat into portions one and one-half oz. to two oz. in weight; wrap them in pig’s caul; roll them first in melted butter and then in bread-crumbs, and grill them gently.
The usual accompaniment to these [crépinettes] is a light chestnut or lentil purée.
[592]
][1871—EPIGRAMMES DE PERDREAU]
Raise the young partridge’s fillets, leaving the wing-bone attached to the carcass, and put them aside. From the minion fillets and the meat of the legs, prepare a [mousseline] forcemeat; mould the latter in very small buttered cutlet moulds, and set to poach.
Roll the fillets in melted butter and bread-crumbs, and grill them gently. Dip the cutlets in beaten egg; roll them in finely-chopped truffles; press upon the latter with the flat of a knife, that they may combine with the egg; adjust the shape of the cutlets, and toss them in butter.
Dish in the form of a circle, alternating the fillets and the cutlets; pour in their midst a cullis prepared from the partridge’s carcasses, and serve a chestnut purée separately.
[1872—TIMBALE DE PERDREAU DIANE]
Line a liberally-buttered, shallow mould with crescents of truffle arranged in superposed rows, and then completely cover the bottom and sides of the mould with a layer, two-thirds in. thick, of raw partridge forcemeat.
Place the mould in the front of the oven that the forcemeat may be poached; and then spread another layer of [gratin] forcemeat of game.