270 COOKERY OF THE PARTRIDGE 
paratively faint natural tastes like turkey or capon, 
than for a strong nativity like that of the partridge. 
Still, there are strong flavours that go excellently 
with this bird. I do not know that there are many 
better things of the kind than a partridge @ /a 
Béarnaise. All things @ la Béarnaise have of course a 
certain family likeness. There is oil, there is garlic 
(not too much of it), there is stock ; and you stew or 
braise the patient in the mixture. Some would in 
this particular case add tomatoes, which again is a 
matter of taste. 
I have seen in several books, but never tried, a 
receipt for what was called mayonnaise of partridge. 
The bird is roasted, cut up, and served with a ot 
green mayonnaise sauce of hard-boiled eggs, oil, 
tarragon vinegar, and a considerable proportion of 
good stock, with slices of anchovy added as a garnish. 
It might be good, but as the bird is to be simply 
roasted and merely warmed in the sauce, I should say 
he would be better by himself, if he were in thorough 
condition, and anything but acceptable if he were 
not. The sauce, however, would be something of a 
trial of a good cook, if that were wanted. 
Few things lend themselves better than partridges 
to the fabrication of a supvéme. As there may be 
some people who share that wonder which Mr. Harry 
