The Swedish, French, American cook book

Serve with the salmis sauce all around and currant jelly at the side, with the salad. It can also be served in place of a joint for luncheon or dinner. Roast Partridge ( Perdrix rotie ) a la Corinthienne Pick, singe, clean, and wash the partridges well. Allow one bird for two persons; if large it can be served for four. Tie up well. Take one partridge that is to be served on a crouton and lard the breast with truffles; leave the rest unlarded. Put them in a roasting pan with some butter on the breast, some slices of bacon, onions, car¬ rots, pepper, salt, and a little sherry; roast from twenty-five to thirty minutes, according to heat of oven and size of partridges (take care not to let them burn); have golden brown, turn around and around so as not to have too dry; the breast must be juicy, but not rare. In the meantime, prepare a high crouton of bread by scooping it out and scalloping it all around; fry in hot fat until golden brown; put this in the centre of the platter. Put the bird (that has been larded with truffles) on top of the crouton that is dressed around with watercress, turning the breast up; stick the head, wings, and tail on the bird with big pins or skewers; put some watercress in the mouth. Make the bird look as if it were alive. The crouton of bread must be high to keep the wings and tail from coming near the platter. Cut the breasts out from the other birds — if small leave whole, if large slip the knife in lengthwise, cutting each piece in halves; put the pieces of breast around, one piece resting on top of another; garnish with watercress. Serve with English bread sauce and corinthienne sauce with the salad for a dinner. Stuffed Partridge Cutlet, a la Comte CStelette de Perdrix farcie, a la Comte When the partridges have been used for Roast Pheasant au Tourteau a la Corinthienne, the legs, second joints, wings, and body will be left. These can be made into a most beautiful entree the following day with little expense. Put the dark meat in a pan with water (sufficient to cover it), one cup sherry, onions, carrots, pepper, and salt; let simmer slowly for one hour; leave in the juice to get cold. When cold, remove the bones, pick the pieces of meat, making them in the shape of a half egg (all the same size). Make a rich chicken mousse, and join the pieces together with the mousse; then cover with the mousse; put a row of chopped truffles from one end to the other lengthwise and wave the mousse with a fancy tube around. Put on a buttered pan with some sherry and broth; put in oven and cook from ten to twelve minutes — well covered. When done, arrange on a green foundation that has been decorated with truffles and Spanish pepper; decorate each cutlet with a fancy paper frill. Serve with a rich supreme sauce in the centre as an entree for luncheon or dinner. Partridge Cutlet ( Cotelette de Perdix ) a la Bacchante Pick, singe, clean, wash, joint, and cut a partridge in nice pieces; put a bone in each cutlet; dip in egg and bread crumbs and fry in very hot fat. Arrange on a platter with one resting on top of another; put a paper frill on each bone. Serve with English bread sauce and game sauce with sultana raisins, as an entree, or with the salad. Broiled Partridge with Butter ( Perdrix grillee au Beurre)