The Swedish, French, American cook book

pepper, and salt, for fifteen minutes. When the meat and mush¬ rooms are ready, put one tablespoon butter in a saucepan; add two tablespoons flour, one cup from the juice the partridges cooked in, and one cup of the stock from the mushrooms; beat the sauce until creamy, add the mushrooms to the sauce and six small white onions (cooked); then add the partridge and flavor with sherry, pepper and salt to taste. Put in a deep casserole or pud¬ ding dish, cover with a rich crust, put in oven and bake until crust is golden brown and well done. Put the dish in a silver case and serve on a platter on a paper doily as an entree. It can also be served in place of a joint for luncheon or dinner with potatoes and green vegetables. Partridge Pie ( Pate de Perdrix ) a la Parisienne When the dark meat is left over and has not been used this makes a beautiful dish. Cut the partridge in small pieces, put in a stewing kettle with sufficient water, onions, carrots, pepper, salt, and some sherry, and let cook from forty-five minutes to one hour — well covered. In the meantime, prepare a pound of fresh mushrooms, put in a pan and cook with water, sherry, pepper, and salt for fifteen minutes. When the meat and mushrooms are cooked, put one tablespoon butter in a saucepan, add two heaping tablespoons flour, one cup from stock of the partridges, and one cup of juice from the mushrooms; beat until creamy, add the mushrooms, the partridge, sherry, pepper, and salt to taste, and last add half cup rich cream. Make a pie by lining a pie plate with puff paste, fill with beans, put a cover on and bake until golden brown. When done, remove the beans, fill with the Partridge a la Parisienne, and put the cover on. Arrange on a hot platter on a paper doily; garnish with parsley. Serve in place of a joint for luncheon or dinner. Boned Braised Partridge a la Ethel Bayes Perdrix desossee et braisee, a la Ethel Bayes Singe, clean, and wash a partridge. Split and bone — not the leg and wing. Stuff with tongue stuffing, tie up plump, put in a pan with sherry, a little water, onions, butter, pepper, and salt and braise for half hour — basting it now and then during the time. When done, glaze with a brown glaze. Place on a platter with watercress in the centre, a paper frill on each leg bone, and with the gravy from the pan around the platter. Serve with the salad. Stuffing. One cup ground smoked tongue, two tablespoons sherry, pepper, salt, four tablespoons cream sauce two eggs, two tablespoons bread crumbs — fresh if possible. Stir together tongue, sherry, pepper, salt, eggs, and cream sauce, then last add the bread crumbs. Many cold and hot dishes of partridge can be prepared in accor¬ dance with the recipes for pheasant and chicken. QUAIL (Caille) Roasted Quail ( Cailles roties) a la Ocke