POULTRY A LA MODE. 33 



it out, and garnish with aspic croutons alternately 

 with very snfiall tomatoes ; around the top arrange 

 a wreath of chervil. 



Partridges a la Bearnaise. 



Wipe the inside of the partridges with a damp 

 cloth. Cut off the heads, and truss the legs like 

 boiled fowls. Put them into a stewpan with 'two 

 tablespoonfuls of oil and a piece of garlic the size 

 of a pea, and shake them over a clear fire till 

 slightly browned all over. Then pour over them 

 two tablespoonfuls of strong stock, one glassful of 

 sherry, and two tablespoonfuls of preserved toma- 

 toes, with a little salt and plenty of pepper. Sim- 

 mer all gently together until the partridges are 

 done enough, and serve very hot. The sauce 

 should be highly seasoned. 



Blanquette of Partridge aux Champignons. 



Raise the flesh of a cold partridge, take off the 

 skin ; cut the flesh into scallops ; put some veloute 

 sauce in a stewpan with half a basket of mush- 

 rooms skinned and sliced. Reduce the sauce till 

 very thick, adding enough cream to make it white. 

 Throw it over the partridge scallops, to which add 

 a few mushrooms. 



Broiled Partridges. 



Take off the heads and prepare them as if for 

 the spit. Break down the breast bone and split 

 them entirely up the back and lay them flat. 

 Shred an eschalot as fine as possible and mix it with 

 breadcrumbs. Dip the partridges in clarified butter 



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