669—Coulis de Perdreau à la Purée de Marrons, otherwise à la Mancelle

Split the shells of fifteen fine chestnuts, put them in a stewpan with water, boil them for five minutes, and shell and peel them quickly while they are still very hot. Then cook them gently in one-half pint of white consommé with one-third of a stick of celery, minced, and one piece of loaf-sugar.

No. 250, Poëlings a partridge, remove the fillets for the purpose of garnish, bone the rest, and pound it finely together with the carcass and the No. 250, Poëlings liquor. Add the chestnuts, pound the whole, and add some consommé to the resulting purée with the object of facilitating the rubbing through tammy. This done, add to the preparation about one-quarter pint of very clear game stock, bring the whole to the boil, pass it through a strainer, and finish the cullis, when dishing up, with a very little cayenne and one and one-half oz. of butter.

Garnish with the fillets of partridge cut into a small julienne.