The new century cookery book

Procure the birds ready trussed, divide them into halves, and fry these slightly in a saute-pan with the butter. Line a pie-dish with thin slices of lean veal and bacon, lay in the birds, season with chopped mushrooms, chopped parsley, salt, pepper, and a good pinch of aromatic spice. Put a layer of veal and bacon slices on the top, and pour the sauce over this ; cover this with slices of hard-boiled eggs. Roll out the paste and cover the pie in the usual manner. Bake for a full hour in a fairly well heated oven, and pour a little rich stock or gravy into the pie as it leaves the oven. Serve either hot or cold. 1079. Souffle de Perdreau d V Anglaise. — About 8 oz. ■cooked partridge, 2 oz. brown bread-crumbs, 3 eggs, \ gill cream, | gill brown stock, butter, 3 large truffles, 1 oz. panade (No. 8), pepper, salt, and cayenne. Free the meat from bone, skin, and sinew, cut it up finely, put it into a mortar and pound until smooth ; add the bread-crumbs and panade, mix well, and work in three yolks of eggs, one at a time. When well pounded add the seasoning, stock, and cream, mix thoroughly, and pass it through a fine wire sieve. Butter one large or two small plain moulds, decorate the bottom with fancifully-cut slices of truffles ; when set fill up with the forcemeat, cover with a buttered paper, stand it in a stewpan containing boiling water, and steam for forty-five minutes. Turn out on a hot dish and serve with Madere (No. 237 a) or Perigueux sauce (No. 243). 1080. Salmis de Perdrix blanche d la Regence (Salmis of Ptarmigan, Regent Style). — Prepare this salmis the same as that of duck (No. 911), adding a good half-pint of garnishing a la Regence (No. 489) ten minutes before serving. Reckon one ptarmigan for three persons, or three for eight. 1081. Perdreaux a la Beauharnais. — Braised partridges, garnished with stewed asparagus points, fresh button mushrooms, and artichoke bottoms. Served with truffle sauce (No. 243). 1082. Perdreaux a la Pompadour. — Stuffed partridges larded and braised, served with a daintily-prepared foie gras and truffle stew, moistened with a rich brown sauce. 1083. Chartreuse de Perdreaux. — Stewed partridges, with braised spring cabbages and young carrots, dressed in the centre of a border of macedoine of vegetables. 1084. Filets de Perdreaux a la Marechal. — Braised breasts of partridges, with truffles, mushrooms, and fried potato quenelles or croquettes. 1085. Filets de Perdreaux a la Princesse. — Breasts of partridges, skinned, larded with bacon and truffles, braised, and served with Madeira wine sauce (No. 237 a). 1086. Pains de Perdreaux a la Dauphine. — Poached or steamed quenelles of partridge forcemeat, mixed with truffles and mushrooms. Served with asparagus points, button mushrooms, in centre or side of dish, and Madeira sauce (No. 237 a). 1087. Salmis de Perdreaux a la Chasseur. — Stewed partridges with chopped mushrooms, Bordelaise sauce (No. 249), chopped rind of lemon, garnished with fleurons or sippets.