721—Potage à la Diane

Cook one-half lb. of lentils with the usual garnish. Roast two medium-sized partridges, keeping them slightly underdone, and remove their fillets. Complete the cooking of the partridges with the lentils, drained of their cooking-liquor, in one pint of game consommé.

Prepare a royale (No. 209, Game Royale) with the reserved fillets.

When the birds are cooked, bone them; pound their meat, and add thereto the lentils and the cooking-liquor; rub through tammy.

Finish the purée with one and one-half pints of excellent thin game stock, and complete the soup, when dishing up, with two oz. of butter and two tablespoonfuls of reduced Madeira.

Garnish with the royale, cut into small regular crescents, and twelve small crescents of very black truffle.