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Salmi of Partridges, with Truffles

Truss two or three partridges. Put them into a stewpan with butter and a few trimmings of fat bacon; add the necks and gizzards, and fry them on a brisk fire for five or six minutes. Withdraw them to a moderate fire, cooking them with live embers on the lid of the vessel; let the birds half cool, and cut each of them up into five pieces, trim the skin away, and place the joints in a stewpan. Fry in butter the livers of the partridges, with two chickens' livers, pound and pass them through a sieve. With the backs and trimmings of the partridges prepare a little gravy. Skim off the fat, reduce the broth to half-glaze, and add to it three gills of brown sauce; let the sauce boil up, and remove it back to clarify; skim again, and pass it through a fine sieve. With this sauce dilute gradually the puree of liver, pour it over the pieces of partridge, which warm without allowing to boil, and dish up. On the other hand, cut some bread croutons of round shape and half an inch thick, make a circular incision on one side, fry them in butter, empty them of the crumb, and fill the void with salpicon of truffles cooked, with a little Madeira and a little melted glaze. Mask the partridges with this sauce, and dish the croutons all round.