The Swedish, French, American cook book

Clean and wash a partridge well; cut in cutlets, leaving a little bone in each; put in a pan with water sufficient to cover it, and cook from forty-five minutes to an hour with some onions, carrots, sherry, pepper, and salt. When done, strain two cups of the juice that the partridge cooked in, flavor with some more sherry, color with kitchen bouquet and beef extract, thicken with a tablespoon of cornstarch dissolved in some cold water; when done, add the cutlets to the gravy, let simmer for about fifteen minutes, then add one tablespoon chopped truffles. Arrange on a hot platter, one cutlet resting on top of another; put a paper frill on each. Serve with the sauce all around and garnish with parsley with some currant jelly at the side, as an entree for luncheon or dinner. Partridge Mousse ( Mousse de Perdrix ) a la Hammond To the breast of two partridges (put through machine about five times) add the whites of two eggs, press through a fine sieve; put in a saucepan on ice; stir until it begins to get cold; then mix milk and cream. Put the milk and cream gradually into the mousse, beating it all the time. When half of the milk and cream has been added, flavor with sherry, pepper, and salt, then some more cream and milk. Try a little in hot water again and again and add more milk and cream until the mousse is of the right consistence. Boned Partridge ( Perdrix desossee ) a la Prince Carl Singe the partridge; split the back; wash, draw, and dry well. Beginning at the back remove the bone — carefully, so as not to tear the skin. Stuff with pieces of tongue, mousse of partridge, Spanish pepper, and truffles; put on a napkin, shape, roll, and tie; boil from forty-five minutes to an hour (according to size) in stock, pepper, salt, and vegetables. When ready, take out of the napkin, put on a platter, glaze with a brown glaze; decorate the legs and wings with a strip of cream sauce through a fancy tube. Serve with mushroom sauce. [Chicken or veal mousse can be used in place of the mousse of partridge.] Partridge with Cabbage ( Perdrix au Chou ) a l'Americain Take a small white cabbage, cut in strips, wash well; put in an iron pot with some butter, three tablespoons syrup, pepper and salt; brown the cabbage until golden; add two cups of stock; put a cover on; let simmer slowly about twenty minutes. In the mean¬ time, pick, clean, and wash a partridge well, tie up plump, put the partridge in with the cabbage, let simmer from fifteen to twenty minutes. Take the cabbage out, put in a casserole, put the partridge in the centre of the dish, put in the oven and bake about thirty minutes. Place the casserole on a platter, garnish with parsley at one side and the cover at the other. Serve with a rich supreme sauce as an entree. Can also be served as a joint for luncheon with potatoes and green vegetables. Partridge ( Perdrix ) a l’Anglaise Clean and wash the partridge well, stuff with chicken or calf’s liver, tie up very plump; roast in a pan with some sherry, water, pepper, and salt; when done, glaze with a brown glaze, serve on a hot platter, garnish with watercress and serve with English bread sauce and currant jelly. This can be served with the salad, or, as a joint, with potatoes and green vegetables.