No. 2493
Galantine of Partridge, Elizabeth
Galantine de Perdreau Elisabeth
Pare some quarter-inch thick slices of a boned partridge prepared as in Bellevue (No. 2492) into half-heart shapes; glaze and on each one lay a fine slice of black and well marbleized truffle, cover with jelly and dress them in a circle, filling the center with a Russian salad (No. 2645), and around with artichoke bottoms, garnished with seasoned macedoine (No. 2650).