le as hot as possible.

Ortolans a la Perigourdine.

Cover the ortolans with slices of bacon, and cook them in a bain-marie
moistened with stock and lemon juice. Take as many truffles as there are
ortolans, scoop out the centres and boil them in champagne (Saumur will
do). When done, pour a little puree of game into each truffle, add the
ortolans, warm for a few seconds in the oven, and serve.

Ortolans aux Truffes.

Take as many even large-sized truffles as ortolans; make a large round
hole in the middle of each truffle, and put in it a little chicken
forcemeat. Cut off the heads, necks, and feet of the birds, season with
salt and pepper, and lay each bird on its back in one of the truffles.
Arrange them in a stewpan, lay thin slices of bacon over them, pour over
them some good stock, into which a gill of Madeira has been poured, and
then simmer them very gently for twenty-five minutes. Dish the ortolans
on toast, and strain the gravy over them.

Partridges a la Barbarie.

Truss the birds, and stuff them with chopped truffles and rasped bacon,
seasoned with salt and pepper and a tiny dust of cayenne. Cut small
pieces of truffles in the shape of nails; make holes with a penknife in
the breasts of the birds; widen the holes with a skewer, and fill them
with the truffles; let this decoration be very regular. Put them into a
stewpan with slices of bacon round them, and good gravy poured in enough
to cover the birds. When they have been stewed for twenty minutes glaze
them; dish them up with a Financiere sauce (see 'Entrees a la Mode').

Partridge Blancmanger aux Truffes.

Boil a brace of partridges and let them get cold. Melt about a pint of
aspic jelly and take a plain round quart mould and pour about a gill of
aspic jelly into it to mask it by turning the mould round and round in
the hands till the inside has been entirely covered by the jelly, pour
away any that does not adhere, and place the mould on ice at once. Cut a
few large truffles in slices and ornament the bottom of the mould with a
star, pour on about two tablespoonfuls of a little cold liquid aspic.
Put into a stewpan a pint of aspic and whisk it till it becomes white as
cream, then mask the mould with this; pour in enough to half fill it,
then turn it round and round, covering all the inside of the mould,
pouring out any superfluity. Skin the partridges and cut off all the
meat and chop it up: then pound it with a gill of cream in the mortar,