757. PATE-CHAUD OF YOUNG PARTRIDGES, A LA CHASSEUR.
WHEN the partridges have been drawn and singed, cut them into
small joints as follows:—First, remove the legs and wings; then cut
the fillets with the pinion-bone adhering to them, leaving the breast-
piece entire, as also the back; after having detached the thighs. Let
all these be neatly trimmed without waste, and observe that the skin
of the thighs must be rolled under to give them an appearance of
plumpness. Next, place them in neat order in a deep sautapan with
three ounces of clarified butter, and season with pepper and salt, and
a little grated nutmeg; fry them brown over a brisk fire, after which
add a glass of Madeira or sherry, a piece of glaze the size of a walnut,
four ounces of truffles cut into thick scollops, and two dozen button-
mushrooms. Cover this with the lid containing some live embers of
charcoal, and set the sautapan again on a moderate fire to simmer
gently for a quarter of an hour: then, remove the lid, add some brown
Italian sauce in sufficient quantity for the entrée, allow the whole to
boil together for three minutes longer, add the juice of half a lemon,
and a tea-spoonful of chopped and blanched parsley; toss them in
with the partridges, &c. garnish the pie, keeping back the truffles
and mushrooms to place on the top, lastly pour the sauce, and serve.