Practical gastronomy and culinary dictionary

Singe, draw, and wipe the birds, truss them with their wings turned inwards. Put them in a roasting tin, cover with dripping, and roast for ten minutes. Take up and drain. Wash the cabbages, cut into quarters, remove the stalks, cook for ten minutes in salted water, and drain. Have ready a large stewpan, put in some slices of pork or bacon, the carrot and onion cut into slices, cloves, and bouquet ; lay the partridges on this, and put the cabbage on top, then some more bacon or pork, add the wine and stock, season with pepper, salt, and grated nutmeg, cover and cook slowly from 30 to 45 minutes. Dress the cabbages on a dish to form a bed, place the partridges on this (whole or cut up), garnish with slices of carrot, and bacon or pork. Skim and strain the broth, add the sauce, boil up, and sauce all over. 487. Cotelettes de Perdreau a la Financiere — 2 partridges trussed for roasting, 1 hard-boiled white of egg, 3 truffles, 18 preserved mushrooms, 1 small bottle financiere, f oz. butter, 1 egg, 1 oz. panade, No. 9, 654 KECHERCHE COOKERY. 4 gill Yeloute sauce, No. 169, 1 gill Madere sauce, No. 186, meat glaze, salt, and pepper, a crouton of fried bread, a small quantity of 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 Yeloute sauce. Season to taste, and rub through a wire sieve. Bone the cooked partridge when cold, and cut into thin slices. Stamp out some rounds for garnish and 8 to 10 cutlet shapes, stamp out some little rounds of white of egg (hard- boiled), of truffle, and of mushroom, butter 8 to 10 cutlet moulds, decorate them with the little rounds just referred to, 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 saute-pan containing a little hot water, cover with a buttered paper, and cook in a moderately heated oven for twenty minutes. Heat up the financiere ragout in the Madere sauce, add the remaining mushrooms and truffles, left whole or cut in dice, 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, sprinkle with a little dissolved meat glaze, and serve. 488. Souffle de Perdreau a TAnglaise. — About 8 oz. cooked partridge, 2 oz. brown breadcrumbs, 3 eggs, J gill cream, ^ gill brown stock, butter, 3 large truffles, 1 oz. panade. No. 9, pepper, salt, and cayenne. Free the meat from bone, skin, and sinew, cut it up finely, put it into a mortar and pound until smooth ; add the breadcrumbs and panade, mix well, and work in three yolks of eggs, one at a time. When well pounded, add the seasoning, stock, and cream, mix thoroughly, and pass it through a fine wire sieve. Butter one large or two small plain moulds, decorate ENTREES (hot). 555 the bottom with fancifully cut slices of truffles ; when set, fill up with the forcemeat, cover with a buttered paper, stand it in a stewpan containing boiling water, and steam for 45 minutes. Turn out on a hot dish and serve with Madere or Perigueux sauce.