Partridges a la Matignon, Garnished with "pains" a la Montglas—

Prepare and truss two partridges as for an entree as in No. 178. Wrap the two partridges with dry matignon (No. 406) in several sheets of paper; roast and when done, unwrap and place the matignon in a saucepan with some clear gravy (No. 404) and espagnole sauce (No. 414); reduce, despumate and strain through a tammy. Butter twelve mousseline molds (No. 1, Fig. 138), decorate them with fanciful cuts of truffles, and cover the entire inside with a layer of partridge quenelle forcemeat (No. 91), filling the center as far up as the edges with a montglas prepared as follows: Cut off the white meats from half of a roasted partridge; have as many mushrooms heads cut the same size, and half as many truffles as mushrooms, also as much cooked beef tongue as truffles; mingle these with a little supreme sauce (No. 547), when the molds are full finish with more forcemeat. Put some boiling water in a saucepan to reach to a third of the height of the molds and poach these in a slack oven for fifteen to twenty minutes. Dress the partridges, glaze and lay them on top of an oval rice foundation (Fig. 9a); unmold the montglas pains around, and cover over with some of the sauce having the rest served apart.