Dressed game and poultry à la mode

Take the fillets of a brace of partridges, saute them in butter till firm, drain them, and put in some good game stock and two tablespoonfuls of Allemagne sauce ; when boiling put in the scalloped partridges, with two or three peeled mushrooms, a small piece of butter, and the juice of half a lemon. Dish up the scallops in a circle, and fill the same in the centre. Partridges a la Sierra Morena. Take a brace of partridges properly trussed ; cut into dice one inch thick a little less than half a pound of bacon, and put them in the stewpan ; cut two large onions in quarters, take six whole black peppers, a little salt, one bayleaf, half a gill of vinegar, one gill of port wine, one gill of water, one tablespoonful of salad oil, and put all these ingredients into the stewpan ; put on the lid, and cover the stewpan with half a sheet of brown kitchen paper ; put the stewpan on a slow fire to stew for two hours ; then take out the partridges and dish them and put round some of the quarters of onions which have been stewed. Pass the gravy through a sieve and send to table. Partridge Souffle. Roast a partridge, chop and pound the flesh in a mortar with a few spoonfuls of Bechamel sauce and a small piece of butter. Season well ; mix with this four eggs, and strain the whole through a sieve into a basin. Beat the whites of the eggs stiffly, and mix lightly with the puree. Put all into the souffle dish, and let it bake in the oven for twenty minutes. Cover the top with a piece of paper to prevent its burning. Partridge Souffle. Another way. Skin a brace of cold roast partridges, cut off all the meat, and pound it in a mortar with the birds' livers ; warm up in a saucepan with a little reduced stock, and pass through a tammy. Break up the bones and put them into a saucepan with a good brown sauce and stock, and reduce till nearly a glaze ; add the partridge puree and half an ounce of butter, two yolks of eggs, and the two whites whipped, which must be stirred in gradually ; pour into a souffle dish, and bake as soon as the souffle has risen sufficiently. Serve it at once. Perdreaux en Surprise. Take two roasted partridges, cut out the whole of the breasts in a square piece, so as to make a square aperture, clean away all the spongy substance from the interior, and make a salpicon to be put inside the birds as follows : — Cut into very small dice the flesh taken out of the birds, also some truffles and pepper and salt. Put these into a little veloute sauce, and with this stuff the birds. Dip them into eggs and breadcrumbs put some bits of butter all over, and fry them of a nice colour. Dish up and serve with Espagnole sauce. Stewed Partridges. Lard a brace of partridges, and place them in a stewpan with onions, carrots, rashers of bacon, a bouquet garni, and equal quantities of stock and light claret, and simmer over a slow fire, skimming constantly. When done, dish up the partridges, reduce the sauce, and pass through a sieve and pour over the birds. Partridge a la Toussenel.