POULTRY A LA MODE, 41 



drippings, to which the grated peel of one lemon 

 and the juice of a Seville orange are added, form 

 the sauce to be served with it. 



Partridge Tartlets. 



Bouchees de Perdreaux. 



Take the breasts of two cooked partridges, 

 about six ounces, and cut into very small pieces. 

 Mince two ounces of lean ham, one truffle, and 

 six mushrooms ; stir this mixture into a gill of 

 white sauce. Butter nine small moulds, line them 

 neatly with this mixture, smooth well over with a 

 hot wet knife, fill in with minced partridge, coat 

 them neatly over the top with the quenelle meat, 

 steam them for twenty minutes ; dish on a circle 

 of mashed potato, pour good white sauce over and 

 round them, and serve French beans or tomatoes 

 in the centre. 



Partridge ^ la Venitienne. 



Put a brace of partridges into a stewpan with 

 butter, two glasses of Chablis, and two glasses of 

 stock, add a bouquet garni, very little garlic, two 

 cloves, salt and pepper ; let them simmer gently. 

 Take them off when done, pass the gravy through 

 a sieve, add a little butter and flour to thicken it, a 

 small piece of glaze, a little cayenne and salt. Pour 

 the sauce over the partridges, and cover over all 

 with two spoonfuls of grated Parmesan cheese ; put 

 a few breadcrumbs and pieces of clarified butter on 

 this, and set the whole on a baking sheet in the 

 oven. Brown the birds well, and serve with sauce 

 espagnole or sauce piquante. 



