with
a hot wet knife, fill in with minced partridge, coat them neatly over
the top with the quenelle meat, steam them for twenty minutes; dish on a
circle of mashed potato, pour good white sauce over and round them, and
serve French beans or tomatoes in the centre.

Partridge a la Venitienne.

Put a brace of partridges into a stewpan with butter, two glasses of
Chablis, and two glasses of stock, add a bouquet garni, very little
garlic, two cloves, salt and pepper; let them simmer gently. Take them
off when done, pass the gravy through a sieve, add a little butter and
flour to thicken it, a small piece of glaze, a little cayenne and salt.
Pour the sauce over the partridges, and cover over all with two
spoonfuls of grated Parmesan cheese; put a few breadcrumbs and pieces of
clarified butter on this, and set the whole on a baking sheet in the
oven. Brown the birds well, and serve with sauce espagnole or sauce
piquante.

Pintail.

This bird should be roasted at a clear quick fire, well floured when
first laid down, turned briskly, and basted with butter _constantly_. It
takes about twenty-five minutes to roast, and then it should be laid
down before the fire for two or three more, when it will yield a very
rich gravy. Score the breast, and sprinkle a little cayenne on it, and
send cut lemon up to table to hand with it.

Boiled Pheasant.

Cover with buttered paper and simmer as gently as possible till it is
done enough. Pour either celery, horseradish, oyster, or soubise sauce
over it, and serve more in a tureen.

Boudins of Pheasant a la Richelieu.

Take a cold pheasant and pick the meat from it; remove the skin and
sinews, and pound the flesh in a mortar to a smooth paste. Mix its
weight with the same quantity of pounded potatoes or panada and six
ounces of fresh butter. Mix these thoroughly, pound them together, and
season highly with salt and cayenne, and a trifle of mace. Bind together
with the yolks of four eggs, one at a time, two tablespoonfuls of white
sauce, and last of all two tablespoonfuls of boiled onions chopped
small. Spread this mixture out on a dish, and make it up into small
cutlets about three inches long, two inches wide, and a quarter of an
inch thick. Drop these carefully into very hot water, and poach them
gently for a few minutes. The water must not boil. Take them up, drain,
and let them get cold; then egg and breadcrumb them, and fry them in hot
butter a nice pale colour. Make a