60 PARTRIDGES 



truffles, cooked in port wine. Marinade 

 the partridges for three days in port wine 

 and a litter of aromatics (chopped shallots, 

 rosemary, thyme, bay, and parsley), taking 

 care that the birds be well covered there- 

 with. This done, cook them en casserole. 

 Reduce the port wine of the marinade ; 

 add to it a dozen medium-sized truffles ; 

 set the partridges on these truffles, and 

 heat for a further ten minutes. 



To which our authority adds this note : 

 This last part of the recipe may be advan- 

 tageously replaced by the a la Souvaroff 

 treatment that is to say, having placed 

 the partridge and the truffles in a terrine, 

 sprinkle them with the reduced port 

 combined with slightly buttered game 

 glaze ; then hermetically seal down the 

 lid of the terrine, and complete the cook- 

 ing in the oven. 



Junot and SouvarofF there is un- 

 doubtedly a fine Napoleonic ring about this 

 preparation, but whether it be mere insular 

 prejudice or not, still I would as lief have 

 my partridges cooked in simpler guise. 



