1864—Perdreau à la Bourguignonne

Truss the partridge as for an entrée; three-parts No. 250, Poëlings it, and place it in a terrine with six small glazed onions and as many small, cooked mushroom heads. Swill the saucepan with a glassful of red wine; reduce it two-thirds, and add a tablespoonful of game half-glaze. Strain; clear of grease; pour this sauce over the partridge, and complete the latter’s cooking for seven or eight minutes.