1869—Perdreau aux Choux

Prepare a garnish of braised cabbages as explained under No. 2100, Braised Cabbage, and add thereto an old partridge, browned in the oven or on the spit. Meanwhile, roast or No. 250, Poëlings a very tender young partridge and keep it underdone.

Dish the cabbages, which should be well drained; set the young partridge upon them, and surround with small rectangles of very lean bacon, cooked with the cabbages, and a thread of half-glaze sauce, flavoured with game fumet.

N.B.—This dish may be given a more decorative appearance by means of a sort of Chartreuse, which is prepared as follows:—Line a large bowl or a buttered, round-bottomed timbale with roundels of sausages; roundels of carrots arranged in superposed rows, separated by a line of French beans or peas; and small rectangles of bacon, laid side by side.

Line the inside of the timbale with a thick layer of cabbages, and put the young partridge, breast undermost, in the middle (the partridge may also be carved up). Cover the cabbages and press the latter with a fork; turn the timbale out on a dish and tilt the latter that all the grease may fall before withdrawing the timbale, which answers the purpose of a mould.

Surround with a thread of half-glaze sauce, flavoured with game fumet.