Make a pound of forcemeat from the flesh of one or two partridges as
directed (No. 123), and with two tablespoons make twelve large
quenelles, poach them in white stock (see quenelles de volaille, No.
831) and lay them on a clean cloth to drain a moment, make a border of
mashed potatoes on your dish, upon which dress the quenelles in crown,
then put a pint of the sauce velouté de gibier (No. 58) in a stewpan,
with half the quantity of white stock, reduce till it adheres to the
back of the spoon, then add a tablespoonful of whipped cream, sauce
over, sprinkle a few pistachios chopped very fine upon the top of each
quenelle and serve.