Chaudfroid of Partridges a la Beatrice

Have four partridges picked, singed, drawn, and well cleaned; remove the legs, bone, suppress the sinews and stuff them with game quenelle forcemeat (No. 91) and cooked fine herbs (No. 385); braise and set them under a weight. Raise the fillets, and saute them in butter without coloring; lay them under a weight also, then pare them as well as the legs into half-hearts, and cover both with brown chaudfroid (No. 594) prepared with game fumet (No. 397) extracted from the carcasses; repeat this operation until the coating of chaudfroid be of a sufficient thickness, then leave to cool, and cover over with another layer of half-set jelly. Dress all the pieces on an empty swan (No. 3597), with an opening on the top or back part of the swan, and surround with small "pains" prepared as follows: Decorate some mousseline molds (No. 2, Fig. 138) with fanciful cuts, either of truffles, tongue, or pistachios dipped in half-set jelly; coat them rather thickly with jelly, and fill with a game "pain" preparation made with game puree of the fillets and parings mixed with chaudfroid, bechamel (No. 593), and well drained, whipped cream; add a small salpicon of truffles and tongue cut in one-eighth of an inch squares, and when the molds are thoroughly cold, invert and range them around the swan; surround with chopped jelly and a border of jelly croutons (No. 2442).