(In season September to February)

Required: Two partridges.

One hard-boiled white of egg.

Two truffles.

A dozen preserved mushrooms.

One egg.

Half an ounce of butter.

Half a gill of white sauce.

A little glaze.

Salt and pepper.

Mashed potato.

For the panada:

Half an ounce of butter.

One ounce of flour.

Half a gill of boiling water or white stock.

Roast one of the partridges. Bone the other one; remove all skin and pound the flesh until smooth. Add to it the egg and white sauce. Then make the panada and add it also.

To make the panada: Melt the butter in a saucepan, stir in the flour smoothly, then add the water, and stir over a gentle heat until the mixture will leave the sides of the pan without sticking to it.

When the egg, etc., are well mixed together, rub them through a wire sieve.

When cold, cut the roast bird into thin slices. Have ready eight or ten little cutlet moulds: Stamp out some tiny rounds of truffle and white of egg. Thickly butter the moulds and decorate them with alternate rounds of truffle and egg. When these are set, put a thin layer of the partridge mixture in each mould; on this put a thin slice of roast partridge, then fill the mould up with more of the mixture, smoothing it over with a wet knife. Put the moulds in a shallow pan with hot water to come barely half up them, lay a piece of buttered paper across the top, and let them cook gently for about twenty minutes.

Arrange a bed of mashed potato on a hot dish, turn out the cutlets, and arrange them on the potato, strain round some good brown sauce, and garnish with mushrooms heated in a little stock and brushed over with a little melted glaze.