Partridges Braised a la Moliere

Truss three partridges as for an entree (No. 178); cover the breasts with slices of lemon and these with bards of fat pork. Line a flat saucepan with the fragments of pork, some ham, cut up vegetables and a bunch of parsley garnished with thyme and bay leaf; lay the partridges on top and moisten with half a pint of dry white wine and half a pint of stock (No. 194a); boil this liquid, skim and continue to boil slowly either on the side of the range or in the oven until the partridges are cooked then drain and untruss. Cut each one up into five parts and arrange them in a saucepan to keep warm in a bain-marie with the fat drained from the first saucepan; in the stock place the broken carcasses, moisten with half a pint of clear gravy (No. 404) and half a glassful of Madeira, boil up, then strain through a sieve and reduce again to half, thickening it with some veloute sauce (No. 415); pour this over the cut up partridges and keep the whole warm. Prepare a partridge quenelle forcemeat (No. 91) mold it with a tablespoon the same as explained in No. 733, and range these quenelles in a buttered sautoir, decorate with truffles and poach. Dress the partridges on a forcemeat foundation (Fig. 8) without the central support and garnish around with the quenelles, cover with a little supreme sauce (No. 547) serving a sauce-boatful of it separately.