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Partridges, Braised, with Truffles

Truss three young well-hung partridges, and braise them according to the directions given in the last recipe. Wash, wipe, and pare two or three fine truffles. Cut them into thin slices, put them into a stewpan, with a little salt and cayenne, a finely-minced shallot, and two table-spoonfuls of chopped parsley. Fry them gently for about a quarter of an hour, and be careful not to break them; then drain them, and put with them half an ounce of butter, the strained juice of a lemon, and a quarter of a pint of the brown gravy in which the partridges have been cooked. Let the sauce boil. Drain the partridges. Place them on a hot dish, in the form of a triangle, pour part of the sauce into the centre, and send the rest to table in a tureen. Time, one hour and a half to cook the birds; a quarter of an hour to fry the truffles. Probable cost of partridges, 1s. 6d. each; truffles, variable. Sufficient for six or seven persons.