Boiled Partridges With Cream Sauce

Pluck, singe and draw six birds without breaking the entrails, wipe them with a wet towel and put them in a pan with sufficient boiling water to cover; add one tablespoonful of salt and boil them slowly for fifteen minutes. Meanwhile put one-half pint of thick cream into a saucepan set in a pan of boiling water, add to it one tablespoonful of butter and one-fourth saltspoonful of white pepper, and stir one way till the butter is melted, then leave the sauce where it will keep hot. When the partridges are done put them on a hot dish, dry them with a soft cloth, pour the cream sauce over, and serve them hot, garnished with sprigs of parsley.

Braised Partridges

Singe, draw and truss three partridges as for boiling, put them in a stewpan with a slice of chopped fat bacon, and a bunch or faggot of sweet herbs and fry them till nicely colored all over; then pour in a little wine, put the lid on the stewpan with a few hot ashes on it, and let them braise gently. When nearly done put in with the partridges one-half pound of ham, cut in dice, and four large cloves of garlic that have been boiled in plenty of water; sprinkle a little Spanish red pepper over, and continue cooking for about fifteen minutes. When done take the partridges out, drain, remove the strings, put them on a hot dish, and garnish around with the garlic and ham; take the sweet herbs out of the cooking stock, skim the fat off, thicken it with a little brown sauce, pour it over the partridges, and serve.

Braised Partridges And Cabbage

Truss a couple of old partridges as for boiled chickens. Put them in a sautepan and brown them slightly over a brisk fire. Cut some.bacon and two onions into dice, put them in a braising pan with the partridges, surround them with stock and braise till three parts done. Wash thoroughly a young cabbage, then blanch, drain, and dry it; put it in with the partridges, and finish cooking them together. When cooked make a bed of the cabbage on a hot dish and put the patridges on it with the pieces of bacon around. Strain the cooking liquor through a fine hair sieve, boil it until reduced, keeping the partridges hot at the same time. When ready pour the sauce round, and serve.

Braised Partridges, Financiere

Singe, draw, wipe and truss two partridges with their wings inside. Lay a piece of pork rind in a saucepan, adding one carrot and one onion, both cut in slices, two bay leaves, one sprig of thyme, and the two partridges, seasoning with a little salt and pepper. When the birds have assumed a good golden color on the hot stove, moisten with one-half pint of broth; put the saucepan in the oven and cook for twenty minutes longer. Dress them on a dish, untruss, pour over one-half pint of hot financiere sauce, and serve. The gravy from the partridges can be utilized for making the financiere sauce.

Braised Partridges, Perigueux

Clean three partridges and truss them as for boiling. Fasten some thin slices of fat bacon round them, put them in a stewpan with three-fourths of a pint of mirepoix and one-fourth pint of essence of truffles, put a sheet of buttered paper over them, stand the stewpan over a slow fire and let the contents simmer till the partridges are done. Cut a three-sided block of bread three inches high, two and one-half inches at the base and one and one-half inches at the top, fry it, and then fix it in the middle of a dish with a paste prepared with a little flour and white of egg. Drain the partridges when cooked and place one on each side of the bread. Shape three large partridge forcemeat quenelles like pears and put one between each bird; mix some essence of partridge with perigueux sauce, pour it over the birds, put a large truffle on top of the bread, fill a sauceboat with the same sauce, and serve it with the partridges.