Partridge Hash a la Clemenceau

Roast two partridges on the spit; lay them aside to cool, then lift off the breasts, suppressing the skin, bones and sinews; cut these meats into eighth of an inch squares, having half as much mushrooms cut the same size, and as many peeled truffles as mushrooms; add to it the cooked livers, cut exactly a like size. Make a light roux (No. 163), add to it the gizzards and broken up carcasses, one bay leaf, sage, cloves and minced shallot; fry together with the roux, moisten with a quart of stock (No. 194a), reduce to half and pass it through a tammy without pressure, then again reduce well and add the salpicon; heat up without boiling, season properly and dress the hash inside a potato border; bestrew the top with bread-crumbs and parmesan, pour over butter and brown under the salmander (Fig. 123). This hash may be accompanied by poached eggs laid on round slices of toasted bread to be handed around at the same time, and it may also be served without the border, surrounding it simply with croutons of bread fried in oil.