Recherché entrées

2 partridges (trussed for roasting), 18 preserved mushrooms, J oz. butter, i oz. panade, i gill Madere sauce, salt and pepper, a crouton of fried bread, i hard-boiled white of egg, 3 truffles, small bottle Financiere, i egg, J gill velouté sauce, J lb. mashed potatoes. Roast one of the partridges, bone the other, and pound the meat (freed from sinews and skin) till smooth ; add the raw egg, panade, and veloute sauce ; season to taste, and rub through a fine sieve. Bone the cooked partridge when cold, and cut into thin slices. Stamp out 8 cutlet shapes. Stamp out for garnish some little rounds of white of egg (hard-boiled), also of truffles and of mushrooms. Butter 8 cutlet moulds, decorate them with the little rounds just referred Entrees of Game. 163 to, and put them on the ice to set. Work up the farce, and put a thin layer in each mould, lay a thin slice of cooked partridge on top, fill up with farce, smooth over with a wet knife, press down well, put them in a sauté-pan containing a little hot water, cover with a buttered paper, and cook in a hot oven for about twenty minutes. Heat up the Financiere ragout in the Madère sauce, add the remaining mushrooms and truffles, cut into dice or slices, and simmer for a few minutes. Fix the croute of fried bread in the centre of a hot dish, around which put a thin border of mashed potatoes. Turn out the cutlets, dress them neatly on the border of mashed potatoes. Arrange the Financiere as a garniture artistically on the croute, pour the sauce round, and serve hot. Zéphires de Perdreaux à la Métropole. 2 partridges, i dessert-spoonful chutney, i gill bechamel, puff paste trimmings, a few glace cherries, J pint rich brown sauce, i wineglassful Port wine, 2 yolks of eggs, cooked spinach, salt and pepper. Reduce the white sauce to about half its volume. Bone the partridges, removing all the meat, and pound it in a mortar till quite smooth ; add the white sauce and the yolks of eggs, mix thoroughly, and moisten with about a gill of brown sauce and half the port wine ; season with pepper, salt, and aromatic spice. Test the consistency of the farce before using it in a little boiling stock or water ; if found too firm add a little more sauce, or cream, and if found too moist a little soaked bread or panade. Butter some Zephir or other suitable moulds, fill them with the farce, and poach in the usual manner for about twenty minutes. Meanwhile prepare the sauce, using the carcase of the birds, brown sauce and tomato sauce, also the remainder of port wine. Season and strain. 164 Recherche Entrees. Turn out the cooked shapes on a hot dish, arrange them neatly. Place a fancifully cut ring or square border of baked puff paste on each. Fill the centre with hot and well seasoned spinach purée, and put half a glace cherry on top of the spinach. Place the dish in a sharp oven for a few minutes, pour a little of the sauce round the base of the dish, and serve the remainder separately in a sauce-boat. Mousses de Perdreaux au Jambon (Cold). (Mousses of Partridge with Ham.) Braize a good sized tender partridge, when done, let it cool and remove the breast, leg, and wing parts, free them from skin and bones, and pound the meat in a mortar adding to it two hard-boiled egg yolks, 4 tablespoonfuls of cream, and a handful of cooked green peas. Mix and pound till smooth. Rub the mixture through a fine sieve, put it into a basin and season with salt, pepper, and a grate of nutmeg. Incorporate about \ gill of rich brown sauce in which J oz. of gelatine has been dissolved ; a small glass of port or sherry added is good, but not essential. Have ready 8 or more small pea-pod shaped moulds, lined with aspic jelly and decorated with green peas. When set fill the moulds with the prepared puree and place them on the ice to set.