The table

pork, add the rest of the partridges, and finish by covering the surface with cabbage, pressing it down carefully. Place the mold on a tin bakingdish, and put it in a moderate oven for fifteen minutes, leaving the ovendoor open during the whole time. Have a hot dish ready, turn the mold upside down on it, and draw off carefully. Serve with a little demi-glace (No. 185). 850. Supreme of Partridge, Sauce Perigueux.— Singe, draw, wipe neatly, and remove the skin from the breasts of three partridges. Make an incision on top of each breast-bone, from end to end, then with a keen knife carefully cut off the entire breast on both sides of the partridges, including the small wing-bone, which should not be separated from the breasts, and seeing that the entire breasts are cleverly cut away, without leaving a particle of it on the carcasses. Under each breast will be found a small fillet, which you carefully remove, and place on a dish for further action. With a small, sharp knife, make an incision in each breast, at their thinner side, three inches in length by one inch in depth. Season the inside of each breast with a pinch of salt, and half a pinch of pepper, equally divided. Stuff the breasts with two ounces of chicken forcemeat (No. 226), mixed with two fine, sound, finely sliced truffles, and four finely sliced mushrooms. Butter well a well-tinned copper sautoire ; gently lay in the six breasts ; take each small fillet, press them gently with the fingers, giving them a boatlike form. Make six slanting, small incisions on top of each, insert in each incision a small slice of truffle, cut with a tube half an inch in diameter. Lightly wet the top of each breast with water, then neatly lay one fillet on top of each breast lengthwise. Sprinkle a little clarified butter over all with a feather brush. Pour into the pan (not over the supremes) a quarter of a glassful of Madeira wine and two tablespoonfuls of mushroom liquor, tightly cover the pan with a lid, then place in the hot oven for ten minutes. Pour on a hot dish one pint of hot Toulouse garnishing (No. 176). Remove the supremes from the oven, neatly dress them over the garnishing, adjust paper ruffles on each wing bone, and immediately send to the table. 851. Supreme of Partridge a la Godard.— The same as for ^the above (No. 850), but serving with half a pint of Allemande sauce (No. 210), adding two sliced truffles, six sliced mushrooms, six blanched cock's combs, and six blanched cock's kidneys, in place of the Perigueux sauce. Heat up well on the corner of the stove for four minutes, but do not allow it to boil, and pour the garnishing over the hot dish, dressing the supremes over it; serve very hot. 852. Grouse, Boasted Plain.— Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water, spread a little butter over each, and season with a pinch of salt. Put them into a brisk oven, and let cook for eighteen minutes, taking care to baste frequently with their own gravy ; then untruss. Have a hot serving-dish ready ; place two bread canapes (No. 832) on it ; arrange the grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately.