1865—Perdreau en Demi-Deuil

Bone the breast and fill the partridge with truffled partridge forcemeat, prepared with panada or butter. Between the skin and the fillets, slip a few slices of very black truffle; truss as for an entrée; wrap the piece in muslin, and poach it for thirty minutes in a game fumet.

When about to serve, remove the muslin; take the string off, and dish the partridge. Reduce the fumet in which the partridge has poached; strain it; add thereto a liqueur-glassful of burnt liqueur-brandy, and send this reduced fumet separately.