Cold Salmis of Partridges

Roast two partridges, cut them up, being careful to have all the pieces nicely pared, and to suppress the skin, leaving on as little bone as possible; range these when prepared on a small baking sheet and keep them in a cool place; have also a round serving dish laid aside on the ice. Prepare a salmis sauce (No. 536) with the parings and bones; strain it into a small saucepan to cool, while stirring occasionally, then incorporate into it slowly two spoonfuls of Madeira wine and several more of good cold jelly (No. 103); beat this on ice to thicken as a chaudfroid sauce. Dip each piece of game singly into this sauce to envelop thoroughly; drain and dress in a pyramid form in the center of a cold dish, reserving the choicest pieces for the top; leave the entree on ice for another quarter of an hour. Garnish the wings and legs with paper frills (No. 10), surround the base of the pyramid with chopped jelly or croutons of jelly (No. 2442), and small glazed truffles laid in cases.