European and American cuisine

Fillets of Partridge à la Saneroise.— Remove the breast from 3 fine plump partridges as directed in foregoing recipe; season them with 1 even tablespoonful salt, Yi even teaspoonful pepper ; lay the small mignons in the center on top of each fillet ; make 2 slanting incisions on each mignon, then cut a few mushrooms into slices, then into narrow strips, put 1 strip of mushroom into each incision ; lay the fillets in a round pan just large enough to receive them, pour over 2 ounces melted butter, cover them with buttered paper, and set aside until the following ragotit is prepared : Remove the remaining meat from the partridges ; place a saucepan with 2 ounces fine-cut larding pork over the fire ; add 1 tablespoonful fine-chopped onion, cook 5 minutes without browning ; add half the meat from the partridges and the livers, stir and cook 10 minutes; then remove, add the remaining raw meat chopped exceedingly fine. Now place a small saucepan with Y, gill of boiling water, % teaspoonful butter over the fire ; add 1 gill of fiour, stir and cook till it forms into a smooth paste, then remove ; when cold add it to the chopped meat, add the yolk of 1 egg and 1 whole egg ; season with 1 teaspoonful salt, y, even teaspoonful pepper, y^ teaspoonful nutmeg, mix all well together ; then form with 2 teaspoons small dumplings from this ; lay them in a buttered pan, and set aside. Chop the bodies of the partridges into pieces, place them in a saucepan with 1 ounce butter, stir and cook 10 minutes ; then add 1½ pint broth, 1 fine-chopped onion, 12 whole peppers, and 1 bay leaf, cover and cook 30 minutes; strain the broth. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir and cook 3 minutes ; add V/^ cupful of the above-named broth, V9 cupful mushroom liquor, 13 canned mushrooms, 1 even teaspoonful salt, V^ teaspoonf ul pepper, Y, gill of sherry wine, cook 10 minutes. Fifteen minutes before serving place the fillets in a hot oven, and roast 12 minutes; then remove. Pour through a funnel sufficient boiling water in the pan with the dumplings, set them over the fire, and simmer 6 minutes ; then carefully remove them with a skimmer to a hot dish, pour over the sauce, and arrange the fillets in a circle around the dish. Fillets of partridges and prairie hens may be prepared the same as chicken fillets. Roast Partridge or Prairie Hen Filled.— Pick, singe, and draw 2 fine plump partridges, wipe out the inside, season with 1 even tablespoonful salt For the dressing, boil V^ pound of large chestnuts 20 minutes ; drain, remove the shell and brown skin ; return the chestnuts, in saucepan, to the fire, cover with milk, add a little sugar, and boil till tender; remove and mash them fine; fry 1 tablespoonful fine-chopped onion in 1 ounce butter 5 minute without browning ; add % pound sausage meat and the 2 fine-chopped livers, stir and cook 10 minutes ; then take it from the fire, add the chestnuts, season with 1 even teaspoonful salt. Ye even teaspoonfnl pepper, and fill the partridges with this ; sew it up, truss the legs inside, lay the birds in a roasting pan no larger than necessary to hold them ; pour over 2 ounces butter, set the pan in a medium-hot oven, and roast till light brown, basting frequently ; then add 1 gill of broth or water, continue to roast and baste till done. Dress the partridges on a warm dish.