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Partridge, Croustades Of

Cut seven pieces of bread into cutlet shape, about three inches long and one and three-quarters thick. Cut also a round of bread of the same thickness and two and a half inches in diameter. Fry them in hot fat, and drain on a hot cloth. Cut out the middle part of each with the point of a knife, to the depth of about an inch. Fill the croustades with a salmi of partridge (see PARTRIDGE, SALMI OF), arrange the long pieces round a hot dish, put the round one on the top in the middle, and serve.