40 DRESSED GAME AND 



square aperture, clean away all the spongy sub- 

 stance from the interior, and make a salpicon to be 

 put inside the birds as follows : — Cut into very 

 small dice the flesh taken out of the birds, also 

 some truffles and pepper and salt. Put these into 

 a little veloute sauce, and with this stuff the birds. 

 Dip them into eggs and breadcrumbs put some 

 bits of butter all over, and fry them of a nice 

 colour. Dish up and serve with Espagnole sauce. 



Stewed Partridges. 



Lard a brace of partridges, and place them in 

 a stewpan with onions, carrots, rashers of bacon, 

 a bouquet garni, and equal quantities of stock and 

 light claret, and simmer over a slow fire, skimming 

 constantly. When done, dish up the partridges, 

 reduce the sauce, and pass through a sieve and pour 

 over the birds. 



Partridge a la Toussenel. 



Take a brace of partridges, stuff them with the 

 livers of the birds minced up together with butter 

 and some truffles which have been cooked in 

 champagne ; wrap each bird up in a figleaf or 

 vineleaf, and over these place a sheet of buttered 

 paper. Then put the birds on the spit, and roast 

 till about three-fourths cooked ; then take off the 

 spit, and under the four members of each bird 

 spread a mixture of breadcrumb worked into a 

 farce with pepper, butter, parsley, shalot, and 

 grated nutmeg. Replace the birds on the spit, and 

 let them finish roasting, basting them continually 

 alternately with broth and champagne. These 



