POULTRY A LA MODE. 39 



hours ; then take out the partridges and dish them 

 and put round some of the quarters of onions which 

 have been stewed. Pass the grav}' through a sieve 

 and send to table. 



Partridge Souffle. 



Roast a partridge, chop and pound the flesh 

 in a mortar with a few spoonfuls of Bechamel sauce 

 and a small piece of butter. Season well ; mix 

 with this four eggs, and strain the whole through a 

 sieve into a basin. Beat the whites of the eggs 

 stiffly, and mix lightly with the puree. Put all 

 into the souffle dish, and let it bake in the oven for 

 twenty minutes. Cover the top Vvdth a piece of 

 paper to prevent its burning. 



Partridge Souffle. 



Another way. 



Skin a brace of cold roast partridges, cut off 

 all the meat, and pound it in a mortar with the 

 birds' livers ; warm up in a saucepan with a little 

 reduced stock, and pass through a tammy. Break 

 up the bones and put them into a saucepan with a 

 good brovv'n sauce and stock, and reduce till nearly 

 a glaze ; add the partridge puree and half an ounce 

 of butter, two yolks of eggs, and the two whites 

 whipped, which must be stirred in gradually ; pour 

 into a souffle dish, and bake as soon as the souffle 

 has risen sufficiently. Serve it at once. 



Perdreaux en Surprise. 



Take two roasted partridges, cut out the whole 

 of the breasts in a square piece, so as to make a 



