34 DRESSED GAME AXD 



and cover inside and outside with the crumbs. 

 Broil them over a clear fire, turning them fre- 

 quently for a quarter of an hour, and serve them 

 up with mushroom sauce. 



Chartreuse of Partridges. 



Boil some carrots and turnips separate!}', and 

 cut them into pieces two inches long and three 

 quarters of an inch in diameter. Braise a couple 

 of small summer cabbages, drain well, and stir over 

 the fire till quite dry ; then roll them on a cloth 

 and cut them into pieces about two inches long 

 and an inch thick. Roast a brace of partridges, 

 and cut them into neat joints. Butter a plain 

 entree mould, line it at the bottom and the sides 

 with buttered paper to form a sort of wall, then 

 fill it up with cabbage and the pieces of partridge 

 in alternate layers. Steam the chartreuse to make 

 it hot, turn it out of the mould upon an entree dish, 

 and garnish with turnips, carrots, and French beans. 

 Send a"ood browni sauce to table with it. 



Partridges aux Choux. 



Truss a brace of partridges for boiling, and 

 mince about half a pound of fat bacon or pork, and 

 put it into a saucepan on the fire ; when it is boil- 

 ing, immerse the birds quickly, and saute them till 

 nicely coloured. Have ready a small savoy, which 

 has been well washed and drained, chop it up and 

 place it in the saucepan with the partridges, a 

 bouquet garni, two pork sausages, pepper and salt to 

 taste ; add about half a pint of stock, and let all 

 simmer together for two and a half hours. When 



