Partridge Croquettes with Game Fumet

Cut half a pound of three-sixteenth inch squares from the breasts of some roast partridges, after suppressing the skin and nerves; spread half a pound of partridge quenelle forcemeat (No. 91), on a buttered paper to the thickness of three-sixteenths of an inch; poach this in a slow oven, and when cold cut it up into three-sixteenth inch squares. Have also eight ounces of mushrooms cut the same. Reduce a quart of veloute (No. 415), with a pint of game fumet (No. 397), and a pint of mushroom essence (No. 392); when the sauce is well reduced add to it the salpicon; put it back on to the fire, and stir to bring it to a boil, and just when on the eve of boiling, set it aside to get cold. Divide this into balls each an inch and a half in size, roll them on a table dredged with bread-crumbs, and form them into cork shaped pieces, then dip them in beaten egg and in bread-crumbs, fry in hot fat until a good color, and dress the croquettes on a folded napkin, garnishing them with fried parsley.