Partridges a la Chartreuse

Blanch two cabbages each cut in four and the core removed; drain and divide them into small clusters, press out all the water and braise them with a piece of bacon of about ten ounces that has been previously parboiled. Prepare a garnishing of carrots and turnips, blanch and then cook them in broth to allow finally to fall to a glaze; have also some quenelles made with a coffeespoon (No. 155). Fry in butter or melted fat pork, two trussed partridges, season and when of a fine color, drain them off, make a hollow in the middle of the cabbage in the saucepan and lay the partridges in, and finish cooking all together. As soon as the birds are done, drain them off and keep them warm in a saucepan with a little half-glaze (No. 400), drain off also the bacon and cabbage, extract all the fat from the latter and dress half of it in the center of a dish, lay the partridges on top and surround with the rest of the cabbage, the carrots, the turnips and the quenelles all in separate clusters. Glaze the partridges over with a brush and serve with a sauce-boatful of the half-glaze from the saucepan.

Another Way.—Decorate a timbale mold with carrots and turnips, upholding the decorations with a layer of thick game quenelle forcemeat (No. 91). Cut up the partridges and fill the mold with the cabbage, the bacon and the partridges, place it in a sautoir containing water and put in the oven for half an hour; unmold, pour part of the sauce around the chartreuse and serve. A half-glaze sauce (No. 413) should be served separately at the same time.