Take three large young partridges, draw, and leave the skin upon the neck as long as possible, put half a pound of the forcemeat of game (No. 123) in a basin, add two finely-chopped fresh French plums, two ounces of chopped tongue or ham (cooked) some chopped parsley, two yolks of eggs, a little cream, and a little grated nutmeg, mix all together, and stuff the breasts of your birds with it, tie them up in thin slices of bacon, and in two or three sheets of oiled paper, put them into a stewpan with half a pint of bucellas wine, a pint of good stock, two large onions, an apple, and a good bunch of parsley; place the stewpan on the fire, and when it begins to boil place it in a moderate oven for three quarters of an hour, take the birds out of the papers, take off the bacon and place them on your dish, keep hot, and prepare the following sauce: pass the stock from the stewpan through a fine cloth into another stewpan, skim off all the fat and reduce it to half, mix a dessertspoonful of arrowroot with a glass of cold stock, put it into the stewpan, with two spoonfuls of tomata sauce (No. 37); boil till forming a demi-glace, put a piece of toast beneath each bird, sauce over and serve; but the last thing before serving add half a spoonful of red currant jelly to the sauce, which season a little high.
No. 608. Perdreaux à la purée de gibier.
Proceed exactly as for the faisan à la purée de gibier (No. 600), the only difference being that the partridges will not require so long to braise as the pheasants.
No. 609. Perdreaux truffés à la Périgord.
Draw three partridges carefully, then prepare a stuffing of truffle as directed for poulardes truffés à la Périgord (No. 524), stuff the inside and breasts well, and leave them a week to take the flavour of the truffles; when ready to roast pass a thin flat iron skewer through them, passing it through the pinions and thighs, tie them in oiled paper, fix the skewer to the spit and roast them before a good fire for half an hour, letting them get a little colour through the paper; in taking them off the skewer be careful not to break the breast, or they would look unsightly; dress them on a dish and sauce as for the poulardes; serve very hot.
No. 610. Leveraut sauce poivrade.
A young leveret may be occasionally served for a flanc; truss it as for roasting, and lard the fillets very fine, roast it nicely, keeping it rather underdone, dress it on your dish, and serve with a sauce poivrade (No. 32) round it.
No. 611. Levraut au jus de groseilles.
Truss and lard a young leveret as above, then prepare a marinade as for filet de bœuf à la Bohémienne (No. 426), put in the leveret for three days; when ready dry it in a cloth and roast before a sharp fire, keep it moist, serve with a demi-glace (No. 9), in which you have put two spoonfuls of currant jelly, a little cayenne pepper, and two dozen of stoned olives.