1088. CUTLETS OF PARTRIDGES, A L'ALGERIENNE.
SPLIT four young partridges into halves; remove the breast and backbones, and pass the legs through the skin of the thighs, so as to give them the form of cutlets; trim them without waste, and place them in circular order in a sautapan with two pats of fresh butter, simply melted; season with mignonette-pepper, salt, and a little nutmeg, and then finish them as directed for spring chickens, à la Algérienne (No. 981).