Partridges a la Baudrimont

Roast two partridges; untruss and set aside to cool, remove breast meats in a way to form a hollow in the shape of a case, cut the meats into three-eighths of inch squares; prepare an equal quantity of mushrooms cut the same, as much ducks' livers and some small partridge quenelles made with a coffeespoon (No. 155). Put a gill of Madeira into a saucepan, heat it well without boiling and let a piece of Ceylon cinnamon infuse therein for half an hour, take this out, then add some espagnole sauce (No. 414) and reduce the whole; throw in the salpicon and when all is cold, use it to fill the partridges, having the breasts nicely rounded; cover over with quenelle forcemeat (No. 91), smooth neatly and cover the whole with melted butter; bestrew bread-crumbs and parmesan over and brown in a moderate oven, being careful to baste occasionally while cooking. Arrange the partridges on a dish, glaze with a little half-glaze sauce (No. 413) and serve a financiere sauce (No. 464) apart.