Recherché entrées

Chaud-froid de Perdreaux. (Chaud-froid of Partridge.) 2 roast partridges, f pint brown chaudfroid sauce, i crisp lettuce, 3 firm ripe tomatoes, J cucumber, i hardboiled egg, 8 stuffed olives, \ pint aspic jelly, mayonnaise sauce. Cut the partridge into neat pieces, free them from skin, and mask each piece completely with a pale brown chaudfroid sauce. When set, run over sufficient halfset aspic to mask them. Prepare a bed of mixed salad in the centre of the dish, arrange the pieces of partridge neatly in a pile on the salad, placing the breast pieces on top. Garnish with slices of peeled tomato and cucumber, quarters of hard-boiled egg, stuffed olives, and chopped aspic jelly. A bed of cooked rice or a border of cooked rice may be used as a foundation, it will improve the appearance of the dish and facilitate the dressing. The rice should be coated with chaudfroid sauce, and masked with aspic. CONTRE-FILETS DE BOEUF, HONGROTSE. (p. 98.) HUITRES AU JAMBON, DUBARRY. ^. 65.) Entrees of Game. i5i Salmi de Perdreau h la Montglas. (Salmi of Partridge.) 2 partridges (trussed), i oz. butter, J pint stock, I small bouquet of herbs, i glass sherry, i gill espagnole, i pint tomato sauce, 2 oz. smoked cooked ox- tongue, 6 preserved mushrooms, 3 large truffles, | onion, i small carrot, pepper, salt, and nutmeg, fried bread croute. Roast the partridges till about half done, take them up and let cool. Divide the birds into neat joints. Spread the butter in a flat stew-pan or saute-pan, put in the onion and carrot (previously peeled and sliced), also the bouquet garni ; put in the pieces of partridge, season with salt, pepper and a grate of nutmeg. Cook in a hot oven for about ten minutes and pour off the butter. Moisten with the stock, wine, Espagnole and tomato sauce, cover with the lid, and let it simmer gently for about half an hour. Take out the pieces of partridge, place them in another stew-pan, skim the sauce, and strain over the partridges. Cut the ox-tongue, mushrooms, and truffles into julienne shapes, put these with the above, and simmer for another ten minutes. Put a fried bread croute in the centre of a hot dish, fix it with a little batter. Dress the pieces of partridge, and garnishing neatly on and around the croute, and sauce over. Decorate with a few puff paste fleurons, previously brushed over with liquid meat glaze, and serve hot. Pains Perdreaux à la Royale. (Partridge Timbales.) Bone two plump partridges, remove the skin from the meat and pound the latter in a mortar with 4 ounces of beef suet and 2 ounces of bacon cut into strips ; rub it through a fine wire sieve ; return it to the mortar, add 1 62 Recherche Entrees. 2 ounces of butter, 3 chopped mushrooms, an ounce of panada and a table-spoonful of allemande sauce. Season the above with pepper, salt, and aromatic spice ; work it thoroughly, and add gradually two whole eggs, one yolk of egg and a little cream. Butter 12 small timbale moulds, line them rather thickly with the above farce, place a dessert-spoonful of salpicon of cooked partridge, ham, tongue, truffles, and mushrooms, in the centre of each ; cover, and fill up with forcemeat. Place them in a sauté-pan, pour in some boiling water so as to steam them, cover with a buttered paper, bring it to boil over the fire, then steam in a hot oven for about twenty-five minutes. When done, turn out, dish them up in a circle on a hot dish ; place a small mushroom head and a piece of truffle on each. Pour some supreme sauce over and round them, garnish with a few puff paste fleurons and fancifully cut slices of ox-tongue and send to table. Côtelettes de Perdreaux à la Financière. (Partridge Cutlets, Financiere style.)