Procure six young partridges, fillet them, take a rib-bone and stick in
the small end of each fillet, beat them lightly with a thin knife, take
off the skin, season with a little pepper and salt, egg, bread-crumb,
and fry of a light brown colour in salad oil, but not too much done,
dress them in crown on a small border of mashed potatoes, have ready a
pint of the sauce velouté de gibier (No. 58), which you have made from
the legs and bones of the birds, which put in a stewpan, with a pint of
white stock (No. 138), reduce, and when it adheres to the back of the
spoon add fifty Smyrna raisins previously soaked in hot water two hours,
and the juice of ten large Portugal grapes, sauce in the centre, glaze
the cotelettes and serve. I have served this curious entrée with English
grapes whole in it, and very good it is, being refreshing to the palate,
but a person requires to be used to them before they can appreciate.