Quenelles of Partridge a la Stuart

Have oval-shaped molds, and decorate them with fanciful cuts of very black truffles and red beef tongue; garnish half of each mold with a delicate partridge cream forcemeat (No. 75); lay in the center some cold cooked fine herbs (No. 385) reduced with veloute sauce (No. 415), and cover with more of the forcemeat; poach them in a slack oven, and serve with a separate sauce-boat of bechamel sauce (No. 409) finished with essence of truffles (No. 395).