Partridges—Minced

Remove the best parts from two breasts of roasted partridges, pare and suppress the skin and bones; cut the meat up into small, thin slices and range them in a small sautoir. Reduce a few spoonfuls of half-glaze sauce (No. 413) with a little tomato sauce (No. 549) and a little Madeira, adding a bunch of parsley garnished with aromatic herbs; when of a good succulence, strain it over the meats and heat them up without boiling. At the last moment dress the slices on a small, long dish and cover with the sauce; surround with a row of large, stuffed Spanish olives heated in a little of the sauce, but they should not boil.

Minced Pheasant Woodcock or Duckling may be prepared exactly the same. The olive garnishing can be replaced by a row of small slices of red beef tongue, or else stuffed and baked artichoke bottoms, each one cut in two.