Partridge Soufflé.
Roast a partridge, chop and pound the flesh in a mortar with a few spoonfuls of Béchamel sauce and a small piece of butter. Season well; mix with this four eggs, and strain the whole through a sieve into a basin. Beat the whites of the eggs stiffly, and mix lightly with the purée. Put all into the soufflé dish, and let it bake in the oven for twenty minutes. Cover the top with a piece of paper to prevent its burning.
Partridge Soufflé.
Another way.
Skin a brace of cold roast partridges, cut off all the meat, and pound it in a mortar with the birds' livers; warm up in a saucepan with a little reduced stock, and pass through a tammy. Break up the bones and put them into a saucepan with a good brown sauce and stock, and reduce till nearly a glaze; add the partridge purée and half an ounce of butter, two yolks of eggs, and the two whites whipped, which must be stirred in gradually; pour into a soufflé dish, and bake as soon as the soufflé has risen sufficiently. Serve it at once.
Perdreaux en Surprise.
Take two roasted partridges, cut out the whole of the breasts in a square piece, so as to make a square aperture, clean away all the spongy substance from the interior, and make a salpicon to be put inside the birds as follows:—Cut into very small dice the flesh taken out of the birds, also some truffles and pepper and salt. Put these into a little velouté sauce, and with this stuff the birds. Dip them into eggs and breadcrumbs put some bits of butter all over, and fry them of a nice colour. Dish up and serve with Espagnole sauce.
Stewed Partridges.
Lard a brace of partridges, and place them in a stewpan with onions, carrots, rashers of bacon, a bouquet garni, and equal quantities of stock and light claret, and simmer over a slow fire, skimming constantly. When done, dish up the partridges, reduce the sauce, and pass through a sieve and pour over the birds.