No. 884. _Filets de Perdreaux à la Florentine._

Roast six partridges and fillet them as in the last, warm and dress them

precisely the same, then have a pint of demi-glace de gibier (No. 61) in

a stewpan, reduce it a third, then add twelve blanched mushrooms, twelve

dressed cockscombs, and twelve very small French preserved truffles; add

a little sugar, place the garniture in the centre, sauce over and serve.