Galantines of Partridges a la Clementine

Choose three nice partridges; bone and open them on the table; decrease the thickest parts of the meats to place them on the thinner spots, then season well; cover with game galantine forcemeat (No. 66) pounded and forced through a sieve. On this place lengthways some lardons (No. 1, Fig. 52) of blanched fat pork, some truffles, cooked beef tongue and foies-gras; cover with more forcemeat and repeat the operation, finishing with the forcemeat; enclose well in the partridge skin and roll up in separate cloths, tying them at both ends and in the center; the three must be of the same weight-a pound and a half apiece-and rolled to the same length. Simmer them in some stock (No. 194a) for two hours; drain and leave cool partly, then roll them up tight in a clean cloth, tie both ends and the center again and hang them up, fastening a ten-pound weight or more to the bottom of each one; leave till quite cold, then unwrap and pare to an equal size and shape; cover with white chaudfroid (No. 596); decorate with truffles and mask over with jelly, then leave to get quite cold. These galantines are to be dressed on a round dish with swan support dressed on the stearine foundation; place a galantine between each swan. Bone a partridge thoroughly, remove all the skin and sinews and cut it up in small quarter-inch pieces, fry them in oil with garlic, mignonette and cayenne, wet with good vinegar and broth and let simmer; when the meats are done and the moisture reduced add a little jelly. Prepare some pretty, red peeled tomatoes, empty them, arrange on a baking sheet, fill them with this preparation, replace the covers and when cold glaze over with half-set jelly and lay them between the galantines. Have a griffon socle prepared as for the ballotines a la Madison (see Fig. 453), place in the shells of the socle some stuffed mushroom heads (No. 2517) glazed with brown chaudfroid (No. 594). Garnish the bottom of the socle with cases of stuffed thrushes or larks all glazed over with blond chaudfroid; between each of these cases lay a carved hominy croustade filled with chopped jelly, with the streaked minion fillets formed into rings on the top. Finish decorating the whole with a stearine cup placed on the support, having it filled with small glazed truffles; around the base place a garland of smilax or other greens.