The Swedish, French, American cook book

Singe, pick, and clean the partridge well; remove the neck, split the breast bone. With a rolling pin pound the pheasant down so that it lies flat on the broiler. First put in a pan with some but¬ ter, pepper, and salt and cook in oven for about ten minutes — well covered. When ready to serve, put on a broiler and broil golden brown on both sides. Put on a hot platter; joint, and leave in its shape. Pour some melted butter with chopped parsley over the bird. Serve with the salad. Fillets of Partridge with Mushrooms, a la Bayes Filets de Perdrix aux Champignons, a la Bayes Singe, pick, and clean the partridge; cut the breast in plump pieces about three inches around. Lard with bacon; put in a pan with some ^ butter and sherry; cook in oven from fifteen to eighteen minutes, basting again and again with the butter and sherry. When done, arrange in a circle on a platter and put a paper frill On each bone. Serve with mushroom sauce in the centre, as an entree for luncheon or dinner. Fillets of Partridge ( Filets de Perdrix ) a la Perigord Singe, wash, and clean the partridges well. Make a nice gravy from stock; flavor with onions and carrots. Put the birds (that have been tied up plump) into the sauce, let simmer from twenty-five to forty minutes — according to size of the birds — then leave to get cold. When cold, make a rich Perigord sauce from flour, butter, and stock the birds cooked in; then cut the partridge in fillets (oval slices about the size of a large half egg), cover with Perigord sauce, put on a buttered pan and cook in oven — uncovered — from ten to twelve minutes until glossy. Arrange on a foundation of spinach with quenelles of forcemeat of partridge in the centre. Serve with a truffle sauce, highly flavored with sherry, as an entree. * % Fillets of Partridge with Mushrooms, a la Barnegat ✓ Filets de Perdrix aux Champignons, a la Barnegat Singe, clean, and wash the partridge well; cut fillets from the breast — oval slices the shape of a half egg; put on a buttered pan; put in oven and cook for about ten minutes — well covered — with sherry, pepper, and salt. In the meantime, cook one pound of mushrooms, select a large one for each fillet. Put the mushroom upside down on each fillet; fill them with a puree game sauce — made from the rest of the partridge that has been cooked and put through the machine and mixed with little cream sauce and chopped mushrooms; flavor with sherry, pepper, and salt. Arrange in a circular style on a platter, and in the centre have green peas or asparagus tips. Serve with currant jelly as an entree for luncheon or dinner. Braised Partridge Larded with Truffles, a la Perigueux Perdrix braisee et lardee de Truffes, a la Perigueux