(2085). Partridges, Broiled English Style (Perdreaux Grilles A L'Anglaise)

Cut two tender partridges in two after they have been drawn and singed; cut off the legs to the height of the knee to slip them under the skin; beat lightly, suppress the surplus of bone, season and bread-crumb them English style, rolling them in oil or melted butter, then in fresh bread-crumbs. Range these half partridges on a broiler; and broil for eighteen minutes over a moderate fire, turning them from one side to the other; serve with a sauce-boat of half-glaze sauce (No. 413) and sliced lemon around.

(2086). Partridges, Giralda - Breasts Or Fillets (Ailes Ou Filets De Perdreaux A La Giralda)

, Raise the breasts from four partridges; remove the skin and sinews and lift off the minion fillets; streak these with live slices of truffle cut the shape of a cock's-comb. Lay the large fillets in a buttered sautoir and the minion fillets formed into rings in another, filling the centers with quenelle forcemeat (No.91) pushed through a cornet and on each one lay a small channeled mushroom (No. 118). Butter and decorate with cooked beef tongue, a plain border mold hollowed out on top (Fig. 139), fill it with partridge quenelle forcemeat (No. 91); poach in a bain-marie for half an hour first on top of the range and then in the oven. Prepare a fumet with the carcasses as in No. 397, strain and reduce with the same quantity of espagnole sauce (No. 414) and a little Madeira; skim to free it well from fat, removing all the impurities arising on the surface. Saute the fillets, poach the minion fillets, drain off the butter from the former and replace it by a few spoonfuls of Madeira to detach the glaze. Make a partridge puree with the meats picked from the birds, some rice and bechamel; rub it through a sieve and place it in a saucepan to season with salt, prepared red pepper (No. 168) and nutmeg, adding plenty of butter.

Invert the mold on the center of a dish, lift it up and place the fillets on the border with a fried crouton of bread to separate each one and pour the puree in the center; serve more of the sauce separately.

(2087). Partridges A La Jules Verne - Breasts Or Fillets (Ailes Ou Filets De Perdreaux A La Jules Verne)

Fasten a wooden foundation on a dish having it slightly sloped and channeled all around, then cover it entirely with cooked paste (No. 131). On the center of this foundation attach a tin basket covered over with more of the same paste, embossed and decorated with a pretty hanging border; the empty space in the basket is filled with a crouton of fried bread covered with a layer of the same paste. The three partridge heads must retain their own feathers and should be selected as fresh as possible; to keep them in a proper position, penetrate the necks with a wire sufficiently thick to uphold them thrusting the other end of the wire into the piece of bread prepared for this purpose in the basket; between each head is also fastened a small paper case filled with a truffle. Raise the breasts from five or six partridges without the minion fillets; suppress the skin, beat them to flatten and pare with the same care as is bestowed on a chicken fillet, then season and place them at once in a sautoir with clarified butter, at the last moment poach the breasts over a good fire turning them around, they should be kept rare, then drained, wiped free of butter and on each wide end place a round piece of truffle cut out with a round cutter and covered on one side with a very thin layer of raw forcemeat to make it adhere.

Dress these breasts in a circle the pointed ends downward on the paste-covered foundation cover them lightly with a little good veloute sauce (No. 415), reduced with partridge fumet (No. 397) and serve with a sauce-boatful of the same.

Fig. 400.