Fill the utensil with a garnish of small quenelles consisting of truffled partridge forcemeat, mushrooms and slices of truffles, cohered with a reduced Madeira sauce. Cover the garnish with a small coat of forcemeat, and poach in the [bain-marie] for from thirty to thirty-five minutes.
When about to serve, turn out on a dish, and deck the timbale with a crown of partridges’ [suprêmes], raised from birds fresh from the spit or the oven. Surround the base of the timbale with a thread of Diane sauce, and send a sauceboat of the latter separately.
[1873—PERDREAUX FROIDS]
The various recipes given for cold pheasant also suit cold partridge; it is only necessary therefore to replace the word “pheasant” by “partridge” in the formulæ referred to.
[1874—WOODCOCK AND SNIPE (BÉCASSE ET BÉCASSINES[!-- TN: acute invisible --])]
If grouse, which can only be thoroughly appreciated in its native country, were extinct, woodcock would be the leading feathered game. But the latter have this advantage over the former, namely: that their [fumet] is not so fugitive, and that they may be kept much longer. Woodcock does not yield its full quality unless it be moderately high.
[593]
][1875—BÉCASSE DE CARÊME]
Sprinkle the woodcock with a few drops of oil, and roast it, keeping it underdone. As soon as it is cooked, divide it into two lengthwise, and cut each half of the breast into two collops. Mix half a coffeespoonful of French mustard in a small vegetable-pan, with a few drops of lemon juice. Roll the pieces of woodcock in this mustard, and keep them hot.
Chop up the carcass and the intestines; sprinkle with a glassful of burnt liqueur brandy; reduce; add a tablespoonful of game [fumet], and cook for five minutes.
Strain through a strainer, pressing on the pieces of woodcock in so doing, and rock the saucepan, that the pieces may be coated with the cullis. Dish in a hot timbale, and, upon the pieces, set the woodcock’s head.