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Aspic of Partridges

Cut the fillets off the breast of a couple of partridges, season each fillet with salt and pepper, lay them in a buttered bakingdish, cover them with a sheet of buttered paper, and bake them. When the fillets are cooked put them between two plates with a weight on top and leave until cold. Roast the remainder of the birds, cut off all the flesh, chop it up, put it in a mortar with an equal quantity of chopped lean veal and the same each of butter and breadcrumbs that have been moistened with stock, and squeezed almost dry. Pound the mixture until quite smooth, then mix with it a small quantity of powdered sweet herbs, the white of one egg and yolks of two, and a small quantity of game stock. Season to taste with salt and pepper, and pass it through a fine hair-sieve. Butter a plain mould, turn the mixture into it, and steam for half an hour. Turn the forcemeat out of the mould and leave it until cold; then cut it into slices, and then the fillets into rounds of one size and thickness. Slice some cooked truffles, and some hard-boiled white of egg. Pour a thin layer of aspic liquid jelly into a plain mould, and leave it until it begins to set; then arrange tastefully over it some of the above ingredients, pour in another layer of the jelly, then another layer of the meat, etc. and jelly again alternately until the mould is full. Place the mould in the ice-box or other cool place. When the jelly is firm turn the contents of the mould onto a dish, garnished with sprigs of well washed parsley, chopped aspic, and halves of hard-boiled eggs, and serve.