Fillet three young partridges, make likewise half a pound of forcemeat
from the legs as directed (No. 123), from which make six quenelles with
two tablespoons (No. 831); sauté your fillets as in the last, plain,
then poach your quenelles, make a border of mashed potatoes on your
dish, and dress the fillets in crown, alternately with the quenelles,
put three parts of a pint of demi-glace de gibier (No. 61) in a stewpan,
reduce it a third, add four large French truffles chopped very fine,
with a little sugar, sauce over and serve.