POULTRY A LA MODE. 35 



ready to serve, remove the bouquet garni, and serve 

 the chopped cabbage round the birds, and the 

 sausages spHt and divided into four pieces each. 



Cold Glazed Fillets of Partridge. 



Roast a brace of partridges, fillet them, pound 

 the meat from the carcases in a mortar with truffles 

 and mushrooms ; simmer the bones in some vin de 

 Grave, with truffle trimmings, shalots, and a bayleaf, 

 which reduce on the fire to about three-quarters 

 the quantity ; squeeze through a cloth, add two 

 tablespoonfuls of clear stock to it, and stir half 

 of it into the pounded meat ; mix it thoroughly, 

 and stir it until it boils ; pass it through a tammy, 

 and leave to get cold. Arrange the fillets, with a 

 tomato cut the same shape between each one, in a 

 circle round an entree dish ; fill the centre with 

 the puree, cover the whole with the remainder of 

 the sauce, and garnish with croutons of aspic jelly. 



Partridges a la Cussy. 



Remove all the bones from the birds except the 

 thigh bones and legs, stuff them with a forcemeat 

 composed of chopped sweetbread, mushrooms, 

 truffles, and cockscombs which have been boiled ; 

 sew up the birds to their original shape, hold them 

 over hot coals till the breasts are quite firm, and 

 cover them with buttered paper. Line a stewpan 

 with a slice of ham, two or three onions, carrots, a 

 bouquet garni, a little scraped bacon, the partridge 

 bones which have been pounded, salt, and pepper ; 

 moisten with stock. As soon as the vegetables get 

 soft, add the partridges, and simmer over a slow 

 fire. When done, dish up the birds, pass the sauce 



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