303. Squabs with Green Peas. Clean eight squabs, separate them in two, put them in a saucepan on the fire, with an ounce of butter. When a nice color, add half a glass of water, two bay-leaves, two branches of thyme, two cloves, two pepper-corns, a clove of garlic, and a pinch of salt and pepper. Cook thirty minutes, drain and strain the liquid in which your squabs were cooked, add to it a quart of boiled peas, and serve with your squabs. 304. Broiled Partridge. Clean and divide in two, for broiling, three partridges, break the thigh- bone, and broil them on a gentle fire. When well colored on both sides, serve them on a dish on which you have put two ounces of melted butter, a table- spoonful of chopped parsley, a pinch of pepper and salt, and the juice of a lemon, all well mixed together. Garnish with water-cresses or slices of lemon. 305. Deviled Partridge. Broil three par- tridges as the foregoing, and proceed as for deviled chicken (Art. 266). 306. Partridge aux Choux. Clean three par- tridges, and put them in a saucepan with half a pound of bacon, two smoked sausages, a carrot cut in two, and a whole onion, several branches of parsley, in- closing four cloves, three branches of thyme, and a clove of garlic. Tie all well together, and cover your partridges with pieces of larding pork. Blanch a cabbage in boiling water on the fire for fifteen minutes, then put it for a moment in cold water, ENTREES. "5 drain it, and press from it all moisture. Lay it on top of your partridges, and cover with strips of lard- ing pork. Moisten with sufficient consomme (Art. i) to cover them. Simmer gently for two hours. Drain off your partridges, bacon, sausages, and cab- bage, from which again press the moisture. Remove your carrot, onion, and herbs, boil, and serve your partridges on a dish, with your cabbage underneath, and your bacon and sausage, cut in pieces, around them. 307. Roast Partridge. Clean three partridges, pass a wooden skewer through the thighs, tie on top of each a thin slice of pork, and roast them forty minutes. Put a claret-glass of white wine in the pan, and baste them from time to time. Remove your skewers, and the strings with which you have tied on your pork, and put your partridges on a dish. Add two wineglasses of consomme (Art. 1) to the liquid in the pan, boil for a moment, strain and pour in the dish with your partridges, which serve, gar- nished with water-cresses, or with bread sauce (Art. 87). 308. Salmi of Partridge. Cut up in pieces three cold roast partridges, which put in a saucepan with an onion cut in slices, two cloves, a bay-leaf, a branch of thyme, a clove of garlic, two parsley-roots, and six chopped mushrooms. Moisten with a claret- glass of white wine, and half a pint of Spanish sauce (Art. 80). Boil very gently for half an hour, care- fully removing all grease, and strain. Then put your sauce again in the saucepan with your partridges, n6 FRENCH DISHES. add two dozen mushrooms, and keep them hot. Fry a bright yellow, in butter, eight pieces of bread, cut round at one end and pointed at the other ; drain them. Serve your partridges, the sauce poured over them, and garnish with your fried pieces of bread.

AI-modernized reading of the original text

303. Squabs with Green Peas. Clean eight squabs, separate them in two, put them in a saucepan on the fire, with an ounce of butter. When a nice color, add half a glass of water, two bay-leaves, two branches of thyme, two cloves, two pepper-corns, a clove of garlic, and a pinch of salt and pepper. Cook thirty minutes, drain and strain the liquid in which your squabs were cooked, add to it a quart of boiled peas, and serve with your squabs. 304. Broiled Partridge. Clean and divide in two, for broiling, three partridges, break the thighbone, and broil them on a gentle fire. When well colored on both sides, serve them on a dish on which you have put two ounces of melted butter, a tablespoonful of chopped parsley, a pinch of pepper and salt, and the juice of a lemon, all well mixed together. Garnish with water-cresses or slices of lemon. 305. Deviled Partridge. Broil three partridges as the foregoing, and proceed as for deviled chicken (Art. 266). 306. Partridge aux Choux. Clean three partridges, and put them in a saucepan with half a pound of bacon, two smoked sausages, a carrot cut in two, and a whole onion, several branches of parsley, enclosing four cloves, three branches of thyme, and a clove of garlic. Tie all well together, and cover your partridges with pieces of larding pork. Blanch a cabbage in boiling water on the fire for fifteen minutes, then put it for a moment in cold water, "5 drain it, and press from it all moisture. Lay it on top of your partridges, and cover with strips of larding pork. Moisten with sufficient consomme (Art. i) to cover them. Simmer gently for two hours. Drain off your partridges, bacon, sausages, and cabbage, from which again press the moisture. Remove your carrot, onion, and herbs, boil, and serve your partridges on a dish, with your cabbage underneath, and your bacon and sausage, cut in pieces, around them. 307. Roast Partridge. Clean three partridges, pass a wooden skewer through the thighs, tie on top of each a thin slice of pork, and roast them forty minutes. Put a claret-glass of white wine in the pan, and baste them from time to time. Remove your skewers, and the strings with which you have tied on your pork, and put your partridges on a dish. Add two wineglasses of consomme (Art. 1) to the liquid in the pan, boil for a moment, strain and pour in the dish with your partridges, which serve, garnished with water-cresses, or with bread sauce (Art. 87). 308. Salmi of Partridge. Cut up in pieces three cold roast partridges, which put in a saucepan with an onion cut in slices, two cloves, a bay-leaf, a branch of thyme, a clove of garlic, two parsley-roots, and six chopped mushrooms. Moisten with a claretglass of white wine, and half a pint of Spanish sauce (Art. 80). Boil very gently for half an hour, carefully removing all grease, and strain. Then put your sauce again in the saucepan with your partridges, add two dozen mushrooms, and keep them hot. Fry a bright yellow, in butter, eight pieces of bread, cut round at one end and pointed at the other ; drain them. Serve your partridges, the sauce poured over them, and garnish with your fried pieces of bread.

French dishes for American tables