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Partridge Croustades

Truss eight partridges as for braising, fasten a thin slice of bacon on each one, put them in a stewpan with some mirepoix, stand them over a slow fire and simmer till done. Prepare fourteen truffles, eight cockscombs, and eight large crayfish as for garnish. Cut an oval shaped piece of bread, fry it, put it on a dish, and place a block of fried bread in the center. Drain the partridges when cooked, arrange them, necks downward, against the block of bread, and put a crayfish between each. Stick a silver skewer garnished with cockscombs and truffles in each bird, so as to form a circle, and place the remaining truffles inside the circle. Fill a silver casserole with a financiere garnishing that has had some Spanish sauce reduced with essence of partridge mixed with it, and serve.

Fillets of Partridges, Financiere Trim and lard the fillets of six partridges with thin strips of bacon, put them in a sautepan with a little melted glaze and cook them. Make a croustade of paste the same size as the dish on which the fillets are to be served and two inches deep. Prepare a financiere garnishing of foies gras, truffles, mushrooms, cockscombs and kernels and chicken forcemeat quenelles mixed in a financiere sauce. Trim the minion fillets into scallops and mix them in the garnishing, half of which should be turned into the croustade. Arrange the fillets on it in a circle, pile the remaining garnishing in the center, and serve with a sauceboatful of financiere sauce.

Fillets of Partridges, Toulouse Cut the fillets off six partridges and trim and curve them slightly; put the large ones in one buttered sautepan and the minion fillets in another. Stick a little piece of truffle with the white of an egg on the round ends of each of the small fillets. Fry the large fillets and when cooked drain and arrange them round a croustade on a hot dish. Cook the small fillets in the oven and when done put in a circle on the others. Fill the croustade with cocks' kernels mixed in supreme sauce, pour some supreme sauce over the fillets, and serve.