Dressed game and poultry à la mode

Boil a brace of partridges and let them get cold. Melt about a pint of aspic jelly and take a plain round quart mould and pour about a gill of aspic jelly into it to mask it by turning the mould round and round in the hands till the inside has been entirely covered by the jelly, pour away any that does not adhere, and place the mould on ice at once. Cut a few large truffles in slices and ornament the bottom of the mould with a star, pour on about two tablespoonfuls of a little cold liquid aspic.. Put into a stewpan a pint of aspic and whisk it till it becomes white as cream, then mask the mould with this ; pour in enough to half fill it, then turn it round and round, covering all the inside of the mould, pouring out any superfluity. Skin the partridges and cut off all the meat and chop it up : then pound it with a gill of cream in the mortar, and then rub through a fine wire sieve. Place this in a large stewpan, add half a pint of cream, and mix it with the partridge meat. Collect the aspic jelly, melt it, and whip it up and add it to the partridge ; then fill the mould with this and pour in a little liquid aspic ; place on ice. To serve this, dip it into warm water the same as a mould of jelly, turn it out, and garnish with aspic croutons alternately with very small tomatoes ; ' around the top arrange a wreath of chervil. Partridges a la Bearnaise. Wipe the inside of the partridges with a damp cloth. Cut off the heads, and truss the legs like boiled fowls. Put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea, and shake them over a clear fire till slightly browned all over. Then pour over them two tablespoonfuls of strong stock, one glassful of sherry, and two tablespoonfuls of preserved tomatoes, with a little salt and plenty of pepper. Simmer all gently together until the partridges are done enough, and serve very hot. The sauce should be highly seasoned. Blanquette of Partridge aux Champignons. Raise the flesh of a cold partridge, take off the skin ; cut the flesh into scallops ; put some veloute sauce in a stewpan with half a basket of mushrooms skinned and sliced. Reduce the sauce till very thick, adding enough cream to make it white. Throw it over the partridge scallops, to which add a few mushrooms. Broiled Partridges. Take off the heads and prepare them as if for the spit. Break down the breast bone and split them entirely up the back and lay them flat. Shred an eschalot as fine as possible and mix it with breadcrumbs. Dip the partridges in clarified butter D and cover inside and outside with the crumbs. Broil them over a clear fire, turning them frequently for a quarter of an hour, and serve them up with mushroom sauce. Chartreuse of Partridges.