[306]. Partridge aux Choux. Clean three partridges, and put them in a saucepan with half a pound of bacon, two smoked sausages, a carrot cut in two, and a whole onion, several branches of parsley, inclosing four cloves, three branches of thyme, and a clove of garlic. Tie all well together, and cover your partridges with pieces of larding pork. Blanch a cabbage in boiling water on the fire for fifteen minutes, then put it for a moment in cold water, drain it, and press from it all moisture. Lay it on top of your partridges, and cover with strips of larding pork. Moisten with sufficient consommé ([Art. 1] ) to cover them. Simmer gently for two hours. Drain off your partridges, bacon, sausages, and cabbage, from which again press the moisture. Remove your carrot, onion, and herbs, boil, and serve your partridges on a dish, with your cabbage underneath, and your bacon and sausage, cut in pieces, around them.
[307]. Roast Partridge. Clean three partridges, pass a wooden skewer through the thighs, tie on top of each a thin slice of pork, and roast them forty minutes. Put a claret-glass of white wine in the pan, and baste them from time to time. Remove your skewers, and the strings with which you have tied on your pork, and put your partridges on a dish. Add two wineglasses of consommé ([Art. 1]) to the liquid in the pan, boil for a moment, strain and pour in the dish with your partridges, which serve, garnished with water-cresses, or with bread sauce ([Art. 87] ).
[308]. Salmi of Partridge. Cut up in pieces three cold roast partridges, which put in a saucepan with an onion cut in slices, two cloves, a bay-leaf, a branch of thyme, a clove of garlic, two parsley-roots, and six chopped mushrooms. Moisten with a claret-glass of white wine, and half a pint of Spanish sauce ([Art. 80]). Boil very gently for half an hour, carefully removing all grease, and strain. Then put your sauce again in the saucepan with your partridges, add two dozen mushrooms, and keep them hot. Fry a bright yellow, in butter, eight pieces of bread, cut round at one end and pointed at the other; drain them. Serve your partridges, the sauce poured over them, and garnish with your fried pieces of bread.
[309]. Truffled Partridge. Prepare three partridges as for roasting, make an incision in the skin of the neck. Pound together two chickens' livers and the same in quantity of fresh fat pork, adding a pinch of salt and pepper and a little nutmeg. Mix all together, with half a pound of truffles, cut in quarters, and put the third of your farce in each partridge. Sew up the opening through which you have inserted the farce, and also the skin of the neck. Then put a little butter on them, and roast them for thirty-five to forty minutes, according to the size of your partridges. Serve around them a sauce périgueux ([Art. 91] ). Grouse are prepared in each manner described for partridges.
[310]. Broiled Quail. Prepare and broil eight quails as for broiled partridge. You may also devil them, as described in deviled chicken ([Art. 266]).
[311]. Roast Quail. Prepare eight quails for roasting, with a piece of thin pork on top and a claret-glass of consommé ([Art. 1]) in the pan. Fifteen minutes on a good fire will be sufficient to roast them. Boil the liquid in your pan for a moment, strain it, put it in a dish with your quails, under each of which you have placed a piece of toast, and serve garnished with water-cresses.
[312]. Quail en Caisse. Split eight quails through the back, without injuring the fillets, and remove the bones. Take half a dozen chickens' livers with as much fat pork, and pound together to a paste, then mix with this four truffles chopped very fine, salt, pepper, and nutmeg, and fill the inside of your quail with this mixture, then wrap them up in thin strips of pork, and tie a string around each, so as to preserve their shape. Put them in a pan and send them to the oven for fifteen minutes. Then take eight paper cases, as wide and as high as your quail, put a little oil on the inside of the cases, and half fill them with a farce of sausage, with which you have mixed four chopped truffles, as many mushrooms, a little salt, pepper, and nutmeg. Put your quail on top, and send them to the oven for twenty minutes. Put a tablespoonful of Spanish sauce ([Art. 80]) on top of each quail.
[313]. Quail with Truffles. Clean eight quails, split them through the back and remove the bones. Put in a saucepan on the fire for a moment the livers of your quails, five chickens' livers, and the same quantity of fresh fat pork. Take them out of your saucepan and pound them together, adding two truffles chopped fine, a pinch of salt, pepper, and nutmeg, fill your quails with the mixture and sew up the opening. Tie on top of each a thin piece of pork, place them in a saucepan with slices of ham, and moisten half their height with an equal quantity of consommé ([Art. 1]) and white wine. Send them to the oven for about thirty minutes, remove the strings used for tying on the pork, and place your quails on a dish. Skim off all grease from their liquid, strain it, put it in a saucepan on the fire for a moment, add to it a dozen truffles cut in slices, pour it over your quails, and serve.
[314]. Pigeons Poêlés. Clean eight pigeons, and put them in a saucepan with a clove of garlic, two cloves, two pepper-corns, two bay-leaves, a branch of thyme, an onion cut in slices, a little salt and pepper, and moisten with quarter of a pint of consommé and the same of white wine. Simmer gently, and, when they are cooked, drain off the liquid, remove all the grease, strain it, reduce it on the fire one half, add a dozen mushrooms, and serve with the pigeons.
[315]. Pigeons en Compote. Prepare and cook eight pigeons in the same manner as described for squabs en compote ([Art. 301]), with the exception of cooking them an hour longer.