. Steam the
chartreuse to make it hot, turn it out of the mould upon an entree dish,
and garnish with turnips, carrots, and French beans. Send good brown
sauce to table with it.

Partridges aux Choux.

Truss a brace of partridges for boiling, and mince about half a pound of
fat bacon or pork, and put it into a saucepan on the fire; when it is
boiling, immerse the birds quickly, and saute them till nicely coloured.
Have ready a small savoy, which has been well washed and drained, chop
it up and place it in the saucepan with the partridges, a bouquet garni,
two pork sausages, pepper and salt to taste; add about half a pint of
stock, and let all simmer together for two and a half hours. When ready
to serve, remove the bouquet garni, and serve the chopped cabbage round
the birds, and the sausages split 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 through a tammy, skim off the fat, reduce, and add a few
truffles or slices of mushrooms, and pour over the partridges.

Partridges with Mushrooms.

Take a brace of birds, and prepare about ha