1867—Perdreau à la Lautrec

Select a young partridge; open its back; slightly flatten it with a butcher’s beater; pierce it through with a skewer; season it with salt, pepper and melted butter, and gently grill.

At the same time grill six small mushroom-heads.

Dish the partridge; on either side of it set the mushrooms, each of which should be garnished with a coffeespoonful of Maître-d’hôtel butter; surround the mushrooms with a thread of melted meat glaze and sprinkle the partridge with a few drops of lemon juice.