Dressed game and poultry à la mode

Boil some carrots and turnips separately, and cut them into pieces two inches long and three quarters of an inch in diameter. Braise a couple of small summer cabbages, drain well, and stir over the fire till quite dry ; then roll them on a cloth and cut them into pieces about two inches long and an inch thick. Roast a brace of partridges, and cut them into neat joints. Butter a plain entree mould, line it at the bottom and the sides with buttered paper to form a sort of wall, then fill it up with cabbage and the pieces of partridge in alternate layers. Steam the chartreuse to make it hot, turn it out of the mould upon an entree dish, and garnish with turnips, carrots, and French beans. Send good brown sauce to table with it. Partridges aux Choux. Truss a brace of partridges for boiling, and mince about half a pound of fat bacon or pork, and put it into a saucepan on the fire ; when it is boiling, immerse the birds quickly, and saute them till nicely coloured. Have ready a small savoy, which has been well washed and drained, chop it up and place it in the saucepan with the partridges, a bouquet garni, two pork sausages, pepper and salt to taste ; add about half a pint of stock, and let all simmer together for two ancj ^ half hours, When ready to serve, remove the bouquet garni, and serve the chopped cabbage round the birds, and the sausages split and divided into four pieces each. Cold Glazed Fillets of Partridge. Roast a brace of partridges, fillet them, pound the meat from the carcases in a mortar with truffles and mushrooms ; simmer the bones in some vin de Grave, with truffle trimmings, shalots, and a bayleaf, which reduce on the fire to about three-quarters the quantity ; squeeze through a cloth, add two tablespoonfuls of clear stock to it, and stir half of it into the pounded meat ; mix it thoroughly, and stir it until it boils ; pass it through a tammy, and leave to get cold. Arrange the fillets, with a tomato cut the same shape between each one, in a circle round an entree dish ; fill the centre with the puree, cover the whole with the remainder of the sauce, and garnish with croutons of aspic jelly. Partridges a la Cussy. Remove all the bones from the birds except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweetbread, mushrooms, truffles, and cockscombs which have been boiled ; sew up the birds to their original shape, hold them over hot coals till the breasts are quite firm, and cover them with buttered paper. Line a stewpan with a slice of ham, two or three onions, carrots, a bouquet garni, a little scraped bacon, the partridge bones which have been pounded, salt, and pepper ; moisten with stock. As soon as the vegetables get soft, add the partridges, and simmer over a slow fire. When done, dish up the birds, pass the sauce D 2 through a tammy, skim off the fat, reduce, and add a few truffles or slices of mushrooms, and pour over the partridges. Partridges with Mushrooms.