Partridges with Olives

Lard two good-sized partridges with fine larding pork (No. 3, Fig. 52), and put them into a narrow saucepan lined with fragments of the same pork, minced roots and onions; season and moisten with a little white wine, then reduce to a glaze. Cook the partridges in very little moisture with stock (No. 194a), having it fall several times to a glaze. After the partridges are nicely done, drain them off to untruss. Strain the stock, skim off its fat and reduce, then incorporate it into brown sauce (No. 414) in the act of being reduced with two spoonfuls of Madeira added at the same time. Dress the partridges on a dish, surround with a garnishing of olives stuffed with baked forcemeat (No. 81), then poached and covered over with some of the sauce; serve the rest in a sauce-boat.