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Entrées: Perdreaux

Perdreaux en ragoût, or en gibelotte, are cut in joints, stewed and served in a rich game sauce.

Roast partridges, cut up, are served as Salmis de chasseur in a sauce of oil, wine, lemon, etc.

As Salmis chaudfroid de perdreaux, the joints are masked with Salmis sauce and aspic jelly; served cold with a garnish of aspic.

Filets de perdreaux aux petits légumes are fillets of roast birds, dressed in a crown, with young onions, carrots and turnips cut in shapes, and game sauce. For a Chaudfroid de filets de perdreaux, the fillets are dressed with alternate slices of tomato; garnished with aspic, and a purée of game in the centre.

Côtelettes de perdreaux à la Bacchante are fillets with a piece of bone stuck in each, breadcrumbed and fried; served in a white game sauce with raisins, juice of grapes, etc. They are also served à la Douairière, with quenelles of partridge in the centre, and game sauce.

Épigramme de perdreaux aux champignons is composed of fillets, half of them sauté, and half larded and braised; served with game sauce and mushrooms. For Épigramme de perdreaux à la Périgord, the fillets are dressed alternately with quenelles of partridge; served with chopped truffles in a game sauce.

Escalopes (thin round or oval slices) cut from the fillets, are served as Perdreaux en escalopes, or Sauté de perdreaux, in a white game sauce with mushrooms, etc. If truffles are substituted for the mushrooms, the dish may be called Sauté de perdreaux aux truffes. Chartreuse de perdreaux is an ornamental mould of vegetables, filled with larded and braised partridges, pieces of sausage, dice of bacon, etc.

Pain de perdreaux is a purée of partridge steamed in a mould; served with brown game sauce.

ENTRÉES.

Petits pains de perdreaux à la Dauphine are little moulds of a purée of partridge with truffles; served in a brown sauce with wine, mushrooms and asparagus points. Fritot de perdreaux à la crème are fritters of a purée or cream of partridge fried in batter.

Perdreaux en soufflé, or Omelette soufflée de perdreaux, is made of a purée of roast partridges with eggs, etc., and is baked in a soufflé dish or in small paper cases.

GROUSE.

Roast grouse, cut up, are dressed as- Grouse à la Ailsa-covered with a game sauce, sprinkled with breadcrumbs and browned. à la Commodore-the joints coated with forcemeat of grouse, and dressed in a pyramid with a rich game sauce.

For Salmis de grouse aux truffes they are served in a rich salmis sauce with slices of truffles; à la St. Hubert, with cherries.

Salade aux grouses-the joints masked with salmis sauce and aspic; dressed on a salad with Mayonnaise sauce, garnished with hard-boiled eggs, etc.

The fillets are served as Filets de grouse à la Chancelière, dressed in a crown, with small quenelles of veal in the centre, and game sauce.

Black-game and Ptarmigan are dressed like grouse.