Partridges a la Soyer

Make a forcemeat with the partridge livers and a few chopped chicken livers; knead in a piece of butter, pepper, salt, a little shallot previously fried lightly in butter and chopped parsley. Have two trussed partridges (No. 179); put about two ounces of this prepared forcemeat into each one, and cook them on the spit for half an hour; dress on canapes, and pour some clear gravy (No. 404) under. Serve separately the same time as the partridges an English bread sauce (No. 438).