and then rub through a fine wire sieve. Place this in a large stewpan,
add half a pint of cream, and mix it with the partridge meat. Collect
the aspic jelly, melt it, and whip it up and add it to the partridge;
then fill the mould with this and pour in a little liquid aspic; place
on ice. To serve this, dip it into warm water the same as a mould of
jelly, turn it out, and garnish with aspic croutons alternately with
very small tomatoes; around the top arrange a wreath of chervil.

Partridges a la Bearnaise.

Wipe the inside of the partridges with a damp cloth. Cut off the heads,
and truss the legs like boiled fowls. Put them into a stewpan with two
tablespoonfuls of oil and a piece of garlic the size of a pea, and shake
them over a clear fire till slightly browned all over. Then pour over
them two tablespoonfuls of strong stock, one glassful of sherry, and two
tablespoonfuls of preserved tomatoes, with a little salt and plenty of
pepper. Simmer all gently together until the partridges are done enough,
and serve very hot. The sauce should be highly seasoned.

Blanquette of Partridge aux Champignons.

Raise the flesh of a cold partridge, take off the skin; cut the flesh
into scallops; put some veloute sauce in a stewpan with half a basket of
mushrooms skinned and sliced. Reduce the sauce till very thick, adding
enough cream to make it white. Throw it over the partridge scallops, to
which add a few mushrooms.

Broiled Partridges.

Take off the heads and prepare them as if for the spit. Break down the
breast bone and split them entirely up the back and lay them flat. Shred
an eschalot as fine as possible and mix it with breadcrumbs. Dip the
partridges in clarified butter and cover inside and outside with the
crumbs. Broil them over a clear fire, turning them frequently for a
quarter of an hour, and serve them up with mushroom sauce.

Chartreuse of Partridges.

Boil some carrots and turnips separately, and cut them into pieces two
inches long and three quarters of an inch in diameter. Braise a couple
of small summer cabbages, drain well, and stir over the fire till quite
dry; then roll them on a cloth and cut them into pieces about two inches
long and an inch thick. Roast a brace of partridges, and cut them into
neat joints. Butter a plain entree mould, line it at the bottom and the
sides with buttered paper to form a sort of wall, then fill it up with
cabbage and the pieces of partridge in alternate layers