Fillet six young partridges, lard six of the fillets, and braise them as
for filets de faisans à la Brabant (No. 867), place the other six in a
sauté-pan well buttered, season with a little pepper, salt, and
lemon-juice, sauté them gently over a moderate fire, make a thin border
of mashed potatoes on your dish, dress the six larded fillets first,
then the six plain ones to form a crown; glaze nicely, sauce over with a
demi-glace de gibier and serve (see Sauce, No. 61).