Partridge with Sauerkraut

Cut a roast partridge into small pieces and lay them aside. With the game bones and parings some aromatic herbs and white wine, prepare a small quantity of concentrated fumet (No. 397); thicken it with very little half-glaze sauce (No. 413) and keep it in a bain-marie. Cook some good sauerkraut with a small piece of bacon, proceeding as for garnished sauerkraut (No. 2819), adding a piece of butter divided into small pats, dish it up and form a hollow in the center; into this dress the pieces of game, pour over the sauce, cover with the sauerkraut and surround this with the bacon cut in slices.