Whereas it is agreed that the pleasure of a repast must be
continuous--not jerky--let us plan for the next dish at your luncheon
salmis of partridge, cold. The birds must be roasted and then cooled.
Cut them into neat pieces, removing all the skin. Boil the skin and
all the odd bits in a little red wine and water. Season with salt and
a bay-leaf and thicken after it has boiled five minutes with a little
flour braided with butter. Take it off, lift out all the pieces of
meat and add enough aspic jelly to stiffen it. Set on ice and beat
till stiff, then dip into it the neatly trimmed pieces of partridge.
Dress them on a dish, using chop frills for the legs and set on ice
till the time comes for serving.
At this sort of a luncheon you know you must have two dishes of game
and to let the first one be cold is doing the matter up as not one
neighbor in ten of yours would think of doing.