Terrine De Perdreaux A La Parisienne - Terreen Of Partridges, Parisian Style

Lift the breasts of 4 or 5 partridges; season and saute them lightly, and set away to cool. Chop fine 8 ounces each of lean pork, fat pork and breast of fowl; add 2 ounces of cooked force-meat, and pound fine in the mortar; season with salt and allspice, and add 1/2 gill of sherry and a good dash of brandy.

Line a large terreen with thin slices of fat pork, and fill with alternate layers of forcemeat, breast of partridge, forcemeat, truffles and foie gras, forcemeat, and so on until the terreen is filled. Cover with slices of pork, cover the terreen, and hermetically seal it with paste.

Place the terreen in a pan partly filled with water and cook in a moderate oven for 2 hours and 30 minutes; allow to get cold, then take off the cover, remove the fat and fill with jelly made with the bones of the partridges.

Perdreaux En Cocotte A La Hongroise - Partridges In Cocotte, Hungarian Fashion

Truss 2 nice partridges, season with salt and paprika, and cook in a saute pan; add 2 small onions and turn the partridge from side to side occasionally. When the partridges are done, remove them from the pan, untie and place them in an earthen pot.

Drain the butter in which the partridges were cooked, moisten with 2 gills of cream, boil for 3 or 4 minutes; then add a spoonful of veloute sauce, to give the cream a slight consistency; season to taste with salt and paprika, add a tablespoonful of chicken glaze, and strain over the partridges; allow the sauce to come just to a boil, and serve immediately.

Poitrine De Perdreaux A La Dartois - Breasts Of Partridges, Dartois Style

Remove the breasts from 4 partridges, trim them neatly, season with salt and pepper, and saute them over a brisk fire.

When done, dress the breasts on a dish. Remove the butter from the pan, moisten with 2 tablespoonfuls of white wine (allow to reduce) and 2 of beef extract; add 3 ounces of sweet butter, the juice of a half lemon, and a teaspoonful of chopped parsley. Pour the sauce over the breasts, and garnish them with artichoke bottoms filled with potatoes and truffles (cut in 34-inch squares, sauted in butter and rolled in meat extract).

Poitrine De Perdreaux A La Comtesse - Breast Of Partridges, Countess Style

Lift the breasts of partridges, trim them nicely, season, egg and bread-crumb them, and fry in clarified butter.

Dish Up And Garnish With Asparagus Tips. Serve Bearnaise Sauce Separately. Poitrine De Perdreaux A La Florian - Breast Of Partridges, Florian Style. Same As Breast Of Chicken, Florian Style

Poitrine De Perdreaux A L'opera - Breast Of Partridges, Opera Style

Same as Breast of Chicken, Opera Style.

Tetras Saute A La Vincent - Grouse Sauted, Vincent Style

Dissect a tender grouse in 4 parts; season and saute them over a brisk fire. When done, put them on a dish, moisten the pan with a gill of port wine, add a teaspoonful of currant jelly, reduce and add I gill of brown sauce; reduce well, then add half the rind of an orange. Dress a border of puree of chestnuts on a dish; place the bird in the center, and pour the sauce over it.

Note. - Instead of a border, small timbals of puree of chestnuts may be served on the dish.