840. Roasted Doe-birds à l’Américaine.
—Proceed exactly as for [No. 838], replacing the canapés of bread with six canapés of fried hominy ([No. 1035]), or corn fritters, arranging six slices of broiled bacon over each bird, and serve the same.
841. Roasted Doe-birds à l’Africaine.
—Exactly as for [No. 838], only serving with six stuffed egg-plants ([No. 909]) instead of the canapés.
842. Salmi of Doe-birds à la Gastronome.
—Make a salmi as for salmi of snipe ([No. 870]), and serve with six small potato croquettes ([No. 997]).
843. Roast Partridge, Bread Sauce.
—Singe, draw, and wipe two fine, young partridges; truss them neatly, and cover the breasts with a layer of thin lard, tying it twice around. Lay them on a roasting-pan, spreading a little butter over each, and moistening with half a cupful of water. Put the pan in a brisk oven for twenty-five minutes, basting the birds occasionally. Dress each one on a bread canapé ([No. 832]), removing the strings. Decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately; also serving half a pint of hot bread-sauce ([No. 162]) in another bowl.
844. Partridge Broiled à l’Américaine.
—Singe, draw, and wipe neatly three tender partridges; cut them in halves, lay them on a dish, and season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil for seven minutes on each side. Prepare six slices of fried hominy ([No. 1035]). Arrange them on a hot dish; place the partridges over, and pour a gill of maître d’hôtel butter on top ([No. 145]). Place six slices of broiled bacon ([No. 754]) over the birds, and serve.