Partridges a la Veron—Breasts or Fillets

Trim the breasts of four partridges, then range them in a sautoir with clarified butter, and salt over. Cook the legs in a small saucepan with some stock (No. 194a), let them get quite cold and then cut off the tenderest parts of the meats; pound these with the cooked partridge livers, two or three spoonfuls of cooked truffles and two spoonfuls of veloute sauce (No. 415); then press the whole through a sieve. Put this pulp into a saucepan with an equal amount of chestnut puree (No. 712), and two spoonfuls of good melted glaze (No. 398); season and heat without ceasing to stir and without letting it boil; finish with a piece of butter. Poach the partridge breasts, drain off the butter and pour a little sauce over; dress them in a circle on a dish alternating each one with a crouton of bread cut cock's-comb-shaped and browned in clarified butter; lay the puree in the center of the circle, and cover over the fillets with a melted glaze applied with a brush.