Salmi Of Young Partridges A L' Espagnole

Take five young partridges, rather stale, roast them under-done, but let them be covered with paper, for fear they should get brown while roasting; mind, they must be kept as under-done as possible. Then carve the birds as if for eating; by which is meant the wings, legs, and breast; flay them entirely, so as not to leave a particle of skin; trim them nicely, and mark them in a clean stew-pan; cover it, and let the whole cool till the sauce is ready. Take four or five shalots, some slips of ham, a carrot cut into dice, three or four mushrooms, a little parsley-root, a bay-leaf, a little thyme, two cloves, eight grains of corn pepper, and as many grains of allspice, fry all these ingredients in a stew-pan with a little butter, and when fried lightly, moisten with three glasses of Madeira wine, six spoonfuls of Espagnole, and two spoonfuls of consomme; then put all the parings of the birds, namely, the loins and skin, but not the claws, as they would give a bad taste. Let them stew for an hour and a half on the corner of the stove; skim off the fat, put in a small bit of sugar to counteract the bitter taste of the lungs, and strain the sauce through a tammy over the limbs ; put the salmi au bain marie, and send up with fried slices of bread cut into the shape of a kite, or of bellows. If by chance you are short of Espagnole, make a little roux, and moisten with some gravy of veal, and a few glasses of wine.

Young Partridges A La Monglas

This is also an entree of desserte. Take three roasted or stewed birds; they must be whole; cut out the whole of the breast in a square piece, so as to form a square aperture; clean away from the interior all the spongy substance, in order to put a salpicon inside of the breasts of the birds. The salpicon * is to be made in the following manner : cut into very small dice the flesh that you have taken up; cut likewise small dice of tongue and of mushrooms ; if you have any truffles by you, a few may be added. Reduce a little veloute, with which you mix some glaze of game. Put the dice of meat into the veloute, season well, and put the salpicon into the aperture. Lay with a paste-brush some yolk of egg all over, and put some crumbs of bread over the eggs, then some butter over that, and crumbs of bread again ; use the salamander to give a colouring to the birds. Next keep the whole hot in an oven, and send up with an Espagnole of game. By putting a little glaze of game in the brown sauce, it gives the taste of game.