Partridge Minced with Rice

Cut in slices the breasts of two roast partridges; if very tender take also the thick thigh part and pare the slices neatly; range them in a sautoir with two or three minced truffles and cover with half-glaze sauce (No. 413); keep the meats warm in a bain-marie. At the last moment dress the mince and truffles in the center of a risot border inverted on a dish, or else the stew can be served alone and surrounded with a row of oval game quenelles, poached, cut in half across, breaded and fried, and set on the flat end. Even these quenelles can be replaced by small hollow bread crusts cut either into triangles or half circles and covered with a salpicon of truffles.