vers; 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 brown 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 square aperture, clean away all the
spongy substance 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 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