Draw three partridges carefully, then prepare a stuffing of truffle as
directed for poulardes truffés à la Périgord (No. 524), stuff the inside
and breasts well, and leave them a week to take the flavour of the
truffles; when ready to roast pass a thin flat iron skewer through them,
passing it through the pinions and thighs, tie them in oiled paper, fix
the skewer to the spit and roast them before a good fire for half an
hour, letting them get a little colour through the paper; in taking them
off the skewer be careful not to break the breast, or they would look
unsightly; dress them on a dish and sauce as for the poulardes; serve
very hot.