1089. Cutlets Of Partridges, A La Maitre D'Hotel

Prepare these as in the foregoing case, then mask them with d' Uxelles sauce (No. 16), bread-crumb them twice, in the usual manner, pat them into shape, and place them in a sautapan with some clarified butter; fry them of a bright yellow color, drain them upon a sheet of paper, glaze them slightly, and dish up; pour some Maitre-(VHotel sauce (No. 43), mixed with a piece of partridge glaze under them, and serve.

Note - Cutlets of young partridges may also be dressed d la Pompadour, a la Marechale, or d la Valencay (see No. 997).

1090. Puree Of Partridges, With Plover's Eggs

Roast the partridges, remove the skin, pare off all the meat, and use the bones to make some fumet or extract (No. 218) ; chop the meat quite fine, pound it in a mortar with a pat of butter and a spoonful of sauce, and rub this through a tammy or a very fine wire sieve. Put the puree into a stewpan, add some of the fumet (boiled down to glaze), and, if necessary, a little Allemande or Bechamel sauce ; warm the pure'e with care, to prevent it from becoming rough, which would be the case if allowed to boil; dish it up in a conical form, place some poached eggs or plover's eggs (if in season) round the base, with a scollop of red tongue cut in the form of a cock's-comb between each egg ; pour a little bright Espagnole sauce over the puree without masking the eggs, and serve.

1091. Minced Partridges, With Poached Eggs

Tins entree is mostly served when there happens to be any roast partridges or pheasants in reserve from a previous day's dinner : the same remark may in some degree apply to salmis: although it must be admitted that a salmis made with fresh-roasted game is preferable.

Cut the meat from the birds, either into shreds, or very small thin scollops or dice; add a little pepper and salt, and as much salmis, Allemande, Bechamel, or Supreme sauce, as will suffice to moisten the mince; some truffles, mushrooms, or red tongue, cut up in the same manner, may also be added if approved of. Warm the mince, dish it up, garnish it round with poached eggs, or potato croquettes, and serve.