POULTRY A LA MODE. 31 



trimmings of the birds, half a pint of rich gravy 

 and a glass of claret, which should be reduced one 

 half : send to table as hot as possible. 



Ortolans a la Perigourdine. 



Cover the ortolans with slices of bacon, and 

 cook them in a bain-marie moistened with stock 

 and lemon juice. Take as many truffles as there 

 are ortolans, scoop out the centres and boil them 

 in champagne (Saumur will do). When done, pour 

 a little puree of game into each truffle, add the 

 ortolans, warm for a few seconds in the oven, and 

 serve. 



Ortolans aux Truffes. 



Take as many even large-sized truffles as 

 ortolans ; make a large round hole in the middle 

 of each truffle, and put in it a little chicken force- 

 meat. Cut off the heads, necks, and feet of the 

 birds, season with salt and pepper, and lay each 

 bird on its back in one of the truffles. Arrange 

 them in a stewpan, lay thin slices of bacon over 

 them, pour over them some good stock, into which 

 a gill of Madeira has been poured, and then simmer 

 them very gently for twenty-five minutes. Dish 

 the ortolans on toast, and strain the gravy over 

 them. 



Partridges a la Barbaric. 



Truss the birds, and stuff them with chopped 

 truffles and rasped bacon, seasoned with salt and 

 pepper and a tiny dust of cayenne. Cut small 

 pieces of truffles in the shape of nails ; make holes 

 with a penknife in the breasts of the birds ; widen 



