Galantines of Partridges and Sliced in Belevue

Procure two or three fresh, plucked and singed partridges; bone them through the back; suppress the largest sinews from the legs and fillets, and season; remove all the meat attached to the bones and carcasses. Prepare a fine forcemeat (No. 65), pound and mix with it the chopped parings of the birds and half as much liver baking forcemeat (No. 81); pound, strain and season. Put into a bowl some strips of blanched fat pork a quarter of an inch square, mix with them some truffles and red beef tongue, cut the same. Fill the partridges with the forcemeat; reconstruct them to their original shape and sew up; wrap them in small cloths, tying them at the ends and in the center. Cook these galantines slowly for one hour and a quarter in some good unskimmed stock (No. 194a). After taking them out, remove the cloths and wrap them up once more, only much tighter, and let cool off under a light weight; finally, unwrap, pare, glaze and serve, either whole or cut up, garnished with jelly.

In Bellevue.—Have a boned partridge cooled under a weight as for the above; cut it into slices; pare them into even ovals all of the same thickness, then glaze with game glaze (No. 398) on one side only, using a brush; lay on the center of each a thin slice of truffle cut out with a column tube. Let a thin layer of clear jelly harden on a small baking tin; when stiff, range the slices on top, pressing the pieces down on the glazed side, one beside the other, then pour in between them enough cold jelly to reach as high as the slices; cool this for one hour on ice. At the last moment slit all around these slices with the heated tip of a small knife, then warm the bottom of the pan with a cloth dipped in hot water to enable the slices to be removed with the jelly attached, and dress in a circle on a cold dish. Garnish the center with chopped jelly and around with croutons of jelly (No. 2442).