Partridges Perdreaux

à l'Anglaise are stuffed with the livers and butter, and roasted. A stuffing of shallots, breadcrumbs, etc, is inserted under each joint, and they are served in a sauce of stock and wine.

Perdreaux

à la Barbaric are stuffed with truffle stuffing, and larded ornamentally with truffles; braised, and served with Financière sauce.

à la Cussy are boned, with the exception of the leg bones, and stuffed with a forcemeat made of sweetbread, truffles, mushrooms and cocks' combs; braised, and served with truffle sauce.

à la Mecklenbourg are stuffed with game forcemeat with chopped French plums, braised in stock and wine, and served in the sauce with tomato sauce and currant jelly.

à la Parisienne are cooked in a brown sauce with wine, and served in the sauce.

à la Pompadour are stuffed with foie gras and truffles, larded, braised, and served with truffle sauce.

à la Suisse are stuffed, stewed with onions and celery, and are served with rice, and a sauce of a puree of the vegetables with tomatoes.

à la Victoria, the breast bones removed, they are stuffed with game forcemeat, larded and braised, and served in a brown sauce with wine.

aux choux are braised in stock with bacon and cabbages, and served with the cabbages and slices of bacon.

braises are larded and braised.

Pâté de perdreaux is a pie of partridges with veal and au chasseur bacon, mushrooms and game sauce.

Pheasants Faisans

à la Beauhamais are braised, and served in truffle sauce with mushrooms, artichoke bottoms and asparagus points.

à la Bohémienne have a stuffing of foie gras and truffles, are cooked in mirepoix, and served in the sauce with truffles and foie gras.

à la Connaught are stuffed with chestnut stuffing, roasted, and served with a watercress salad.

à l'étouffade are larded and stewed, and served with game sauce.

à la Flamande are stewed with bacon, sausages and cabbages, and served with the cabbages pressed and cut in shapes, carrots and turnips, and Poivrade sauce.

à la Fontaine- The breasts are larded in a square, bleau. they are braised in white stock with sausages, lettuces and herbs, and served with the sausages and lettuces, and brown sauce.

à la Gitana are stewed in stock with bacon, slices of Portugal onions, tomatoes and wine.

à la Périgueux are stuffed with truffle stuffing, roasted, and served with a sauce of aspic and wine with slices of truffles.

à la Saint-Cloud are boned, stuffed with a game forcemeat with the livers and truffles, roasted, and served on toast with Italian sauce and truffles.

à la Soubise are braised, and covered with

Soubise sauce.

à la Victoria are stuffed with a forcemeat of oysters, bacon, and herbs, stewed, and served with oyster sauce.

Faisans aux foies gras are stuffed with foie gras, ham, truffle, etc., and roasted. aux marrons are stewed, and served with chestnut sauce. Galantine de faisan is made of a pheasant boned, stuffed aux truffes with game forcemeat and truffles, braised, and served cold with aspic. Pate chaud de faisan is a pie of pheasant with forcemeat aux truffes and truffles.