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Braised Partridges with Truffles

Prepare and truss three partridges as for boiling, put them in a stewpan with some mirepoix and cook them; when done drain and arrange them on a hot dish to form a hollow triangle. Put round some sliced truffles that have been mixed with supreme sauce, fill a sauceboat with supreme sauce, and serve. Broiled Partridges, American Style Singe, draw and wipe neatly three tender partridges; cut them in halves, lay them on a dish and season with a little salt, pepper and one tablespoonful of oil. Roll them in well and put them to broil for seven minutes on each side. Prepare six slices of fried hominy, arrange them on a hot dish, place the partridges over and pour one gill of maitre d'hotel butter on top; place six slices of broiled bacon over the birds, and serve.

Broiled Partridge Cutlets with Colbert Sauce Chop three tender partridges each in halves lengthwise, sprinkle salt and pepper over them, dip them in warmed butter, then in breadcrumbs, put them on a gridiron and broil over a clear slow fire, turn them when done on one side and finish the other. When cooked put the partridges on a hot dish, pour over some Colbert sauce, and serve.