Partridges a la Marly

Have two partridges, truss them as for an entree (No. 178), and fill them with well seasoned partridge quenelle forcemeat (No. 91), into which mix truffles and cooked beef tongue cut in three-sixteenth of an inch squares; tie thin slices of fat pork over and braise in a white wine mirepoix stock (No. 419); strain this and put the fat back into the saucepan to keep the birds warm therein. Raise the fillets from the breast of a raw partridge, remove the sinews and cut the meats into escalops; saute them in butter without browning, drain off the butter, remove the meats and keep them warm in this. Put half a pint of the stock used for cooking the partridges into a sautoir with as much allemande sauce (No. 407), reduce and add some cut up truffles and mushrooms; the sauted partridge escalops, a little fresh butter and lemon juice. Dress the partridges on the bottom of a dish, place the garnishing around, and outside of it lay some crescent-shaped game croquettes (No. 885).