Procure three young partridges, pluck and draw them and cut each bird in halves, cut off each leg below the knuckle, break the part of the leg above the knuckle, make an incision in the thigh and turn the leg inside, break the back-bone (in three) the thigh-bone and the joint of the wing in each, place the six halves in a sauté-pan, in which you have put eight tablespoonfuls of oil, fry gently till three parts done, then egg, bread-crumb, and place them on a gridiron over a slow fire, broil them a good colour, and dress in crown upon your dish, then pour off the oil from the sauté-pan, add two glasses of port wine, a spoonful of chopped eschalots and one of chopped mushrooms, pass them over the fire two minutes, add a pint of brown sauce (No. 1,) ten spoonfuls of consommé, and a little pepper, salt, and sugar, reduce till rather thick, finish with the juice of half a lemon, sauce round and serve, slightly glazing the partridges.
No. 880. Perdreaux grillés à la purée de Gibier.
Prepare and broil three partridges as in the last; you have previously roasted an old one and made a purée of it as directed (No. 59), dress the partridges in crown, glaze and serve with the purée round and in the centre.
No. 881. Perdreaux aux choux.
Procure two partridges trussed as for boiling, and lard them with fat bacon lengthwise up the breast; have ready two white-heart savoy cabbages, cut them in quarters and blanch them ten minutes in boiling water; drain them quite dry on a cloth, season well with white pepper and salt, cut off all the stalk and place them in a stewpan with half a pound of streaky bacon; cover with a good white stock and place them over a slow fire to stew until the stock has reduced to a thin glaze and the cabbage is quite tender; you have roasted the two partridges, thrust them quite hot into the cabbage, and place the stewpan containing them in a bain marie to keep hot for one hour, or till ready for use, then drain and press the cabbage in a colander, saving the stock that comes from it; dress in a dome on your dish, take the skewers and strings from the birds and dress them upon the top with slices of the bacon round, broil three sausages, which cut in halves lengthwise and lay round at the bottom, put a pint of brown sauce (No. 1) in a stewpan, with twelve spoonfuls of stock from the cabbage, skim off all the fat, reduce to a demi-glace, sauce over and serve.
No. 882. Chartreuses de Perdreaux.
Proceed as directed in the Flancs (Nos. 604, 605, and 606), but using a round mould not too large for the dish instead of oval moulds as there directed.
No. 883. Filets de Perdreaux aux petits légumes.
Roast six young partridges underdone and when nearly cold cut out the breasts or fillets as neatly as possible, place them in a sauté-pan, with a piece of glaze the size of a walnut and a little white stock, warm them and reduce the stock to glaze, dress them in crown upon a border of mashed potatoes, have prepared some carrots, turnips, and button onions as for sauce à la jardinière (No. 100), pass them over the fire in a little butter and sugar, cover them with a pint of the sauce fumée de gibier (No. 60), six spoonfuls of consommé, and the glaze from the sauté-pan; simmer at the corner of the stove till the vegetables are quite done, skim it well, dress the vegetables in the centre, glaze the fillets and serve.