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Removes or Releves: Perdreaux

Partridges braised in stock with bacon, cabbages, etc., are served as Perdreaux aux choux, with the cabbages and slices of bacon.

Perdreaux braisés are larded and braised. à l'étouffade-larded, and stewed in stock and wine with onions, etc. à la Parisienne-cooked in a brown sauce with wine, and served in the sauce.

Perdreaux à l'Anglaise-stuffed with the livers and butter, and roasted. A stuffing of shallots, breadcrumbs, etc., is inserted under each joint, and they are served in a sauce of stock and wine. truffés à la Périgord-stuffed with truffle stuffing and roasted; served in a white sauce with truffles. à la Mecklenbourg-stuffed with chopped French plums, game forcemeat, etc.; braised in stock and wine, and served in the sauce with tomato sauce and currant jelly. à la Barbarie-stuffed with truffle stuffing, and larded ornamentally with truffles; braised, and served with Financière sauce. à la Pompadour-stuffed with foie gras and truffles, larded, braised, and served with truffle sauce. à la Cussy-boned, with the exception of the leg bones, and stuffed with a forcemeat made of sweetbread, truffles, mushrooms and cocks' combs; braised, and served with truffle sauce. à la Victoria-the breast bones removed, stuffed with game forcemeat, larded and braised; served with brown sauce, wine, etc.

Pâté de perdreaux au chasseur is a pie of partridges with veal and bacon, mushrooms, and game sauce.

GROUSE.

Grouse are dressed like pheasants à la Piémontaise. À la Kinnaird, they are stuffed, roasted, and served with Financière garnish.

Pâté de grouse à l'Écossaise is a pie of grouse with beef steak, etc.

Grouse en timbale is a grouse pie baked in a French raised pie mould.