1871—Epigrammes de Perdreau

Raise the young partridge’s fillets, leaving the wing-bone attached to the carcass, and put them aside. From the minion fillets and the meat of the legs, prepare a mousseline forcemeat; mould the latter in very small buttered cutlet moulds, and set to poach.

Roll the fillets in melted butter and bread-crumbs, and grill them gently. Dip the cutlets in beaten egg; roll them in finely-chopped truffles; press upon the latter with the flat of a knife, that they may combine with the egg; adjust the shape of the cutlets, and toss them in butter.

Dish in the form of a circle, alternating the fillets and the cutlets; pour in their midst a cullis prepared from the partridge’s carcasses, and serve a chestnut purée separately.