Comprising Boudins of Partridges a' la Orsay.

,, a la Printaniere,

Crepinettes of Partridges, a' la d' Esting.

Souffles a' Ia Royale.

1002. Boudins Of Partridges, A La D'Orsay

Prepare some quenelle force-meat with the fillets of three partridges (No. 243). Take two ounces of French truffles, about the same proportion of mushrooms, red tongue, and dressed calf's-udder; cut all these into even-shaped and very small dice, and add them together with a large spoonful of puree, of mushrooms (No. 122) to the force-meat; mix thoroughly, and mould this preparation into three oblong boudins, about six inches in length, and two inches square : place these noon similar-sized pieces of buttered paper laid on a stewpan-lid, and slip them oil into a stewpan containing some boiling broth; allow them merely to simmer gently by the side of the stove-lire for about twenty minutes, and when done through, drain them upon a napkin, trim them square, mask them over with some reduced Supreme sauce, place three larded minion fillets across each bondin, garnish the entree with a ragout a la Parisienne (No. 203), and serve.

1093. Boudins Of Partridges, A La Printaniere

Prepare some force-meat with the fillets of three partridges (No. 243), and mould this into three boudins, as directed in the foregoing case, poach them in the same manner, and when done, mask them with some Printaniere sauce (No. 21), mixed with some partridge glaze : place a decorated minion fillet at each end of the boudins, and a larded lamb's-sweetbread in the centre of these; fill the well of the entree with some prawns' tails tossed in a little glaze and lobster coral, pour some Printaniere sauce round the base, and serve.

1094. Crepinettes of Partridges, A La D'Estaing

To the quantity of quenelle force-meat named in the foregoing article, add half that proportion of fat bacon (previously boiled), and four ounces of French truffles, both cut into small dice, also a table-spoonful of Espagnole, and a similar quantity of partridge glaze (in a liquid state), and season with a little cayenne; mix well together, and then drop this preparation in table-spoonfuls upon a slab or table, over which some flour has been previously sprinkled; mould the crepinettes into the form of so many eggs, and wrap each of these in a proportionate-sized piece of pig's-caul; flatten them slightly by pressing upon them with the fingers, dip them in clarified butter, and fry them over a brisk stove-fire to a light color; drain them upon a napkin, dish them up in a close circle, pour some half-glaze of partridges mixed with a small pat of butter, and the juice of half a lemon, and serve.

1095. Souffles Of Partridges, A La Royale

Prepare some puree of partridges (No. 1090), warm it, then add five yolks of eggs, whisk the five whites and mix them in lightly also. Fill a dozen small plaited fancy-paper cases with this preparation, pass a soft paste-brush dipped in half-glaze over their surfaces, put them on a baking-sheet, and bake them in a moderately-heated oven for about twenty minutes; then dish them up on a napkin, and serve.

These souffles may be served in lieu of patties, after the fish.

Note. - Partridges dressed whole are also served for entrees, for which see Removes (No. 724).