Roast six young partridges underdone and when nearly cold cut out the
breasts or fillets as neatly as possible, place them in a sauté-pan,
with a piece of glaze the size of a walnut and a little white stock,
warm them and reduce the stock to glaze, dress them in crown upon a
border of mashed potatoes, have prepared some carrots, turnips, and
button onions as for sauce à la jardinière (No. 100), pass them over the
fire in a little butter and sugar, cover them with a pint of the sauce
fumée de gibier (No. 60), six spoonfuls of consommé, and the glaze from
the sauté-pan; simmer at the corner of the stove till the vegetables are
quite done, skim it well, dress the vegetables in the centre, glaze the
fillets and serve.