32 DRESSED GAME A AD 



the holes with a skewer, and fill them with the 

 truffles ; let this decoration be very regular. Put 

 them into a stewpan with slices of bacon round 

 them, and good gravy poured in enough to cover 

 the birds. When they have been stewed for 

 twenty minutes glaze them ; dish them up with a 

 Financiere sauce (see ' Entrees a la Mode '). 



Partridge Blancmanger aux Truffes. 



Boil a brace of partridges and let them get 

 cold. Melt about a pint of aspic jelly and take a 

 plain round quart mould and pour about a gill 

 of aspic jelly into it to mask it by turning the 

 mould round and round in the hands till the 

 inside has been entirely covered by the jelly, pour 

 away any that does not adhere, and place the 

 mould on ice at once. Cut a few large truffles in 

 slices and ornament the bottom of the mould with 

 a star, pour on about two tablespoonfuls of a little 

 cold liquid aspic. Put into a stewpan a pint 

 of aspic and whisk it till it becomes white as 

 cream, then mask the mould with this ; pour in 

 enough to half fill it, then turn it round and 

 round, covering all the inside of the mould, 

 pouring out any superfluity. Skin the partridges 

 and cut off all the meat and chop it up : then pound 

 it with a gill of cream in the mortar, and then rub 

 through a fine wire sieve. Place this in a large 

 stewpan, add half a pint of cream, and mix it with 

 the partridge meat. Collect the aspic jelly, melt 

 it, and whip it up and add it to the partridge ; 

 then fill the mould with this and pour in a little 

 liquid aspic ; place on ice. To serve this, dip it 

 into warm water the same as a mould of jelly, turn 



