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Partridge Cutlets

Bone and skin some partridges, shape them like cutlets, cut them across in thin slices, mask them with a few cooked poultry livers that have been pounded into a paste, and then cover this with brown chaudfroid sauce; arrange them side by side on a bakingsheet and bake. When done glaze them with aspic jelly, and as soon as the jelly has set trim off the superfluous sauce and fasten paper ruffles round the bones. Put in the center of the dish some small-glazed truffles, arrange the cutlets round them, finish with a chain of small aspic jelly croutons round the cutlets, and serve.