270 COOKERY OF THE PARTRIDGE 



parativcly faint natural tastes like turkey or capon, 

 than for a strong nativity like that of the partridge. 

 Still, there are strong flavours that go excellently 

 with this bird. I do not know that there are many 

 better things of the kind than a partridge a In 

 Bearnaise, All things a la Bearnaise have of course a 

 certain family likeness. There is oil, there is garlic 

 (not too much of it), there is stock ; and you stew or 

 braise the patient in the mixture. Some would in 

 this particular case add tomatoes, which again is a 

 matter of taste. 



I have seen in several books, but never tried, a 

 receipt for what was called mayonnaise of partridge. 

 The bird is roasted, cut up, and served with a hot 

 green mayonnaise sauce of hard-boiled eggs, oil, 

 tarragon vinegar, and a considerable proportion of 

 good stock, with slices of anchovy added as a garnish. 

 It might be good, but as the bird is to be simply 

 roasted and merely warmed in the sauce, I should say 

 he would be better by himself, if he were in thorough 

 condition, and anything but acceptable if he were 

 not. The sauce, however, would be something of a 

 trial of a good cook, if that were wanted. 



Few things lend themselves better than partridges 

 to the fabrication of a supreme. As there may be 

 some people who share that wonder which Mr. Harry 



