Partridges being smaller birds are mostly used for cold entrées, but
four will make an excellent flanc; draw them and extract the
breast-bone, have ready one pound of forcemeat of game (No. 123), with
which mix six truffles cut in fillets, and thirty pieces of fat bacon
the size and shape of dice; stuff the birds, sew them up, and place them
in a stewpan with three onions in slices, a head of celery, and a bunch
of parsley, thyme, and bay-leaves, nearly cover them with stock, simmer
over a slow fire nearly an hour, leave them to get cold in the stock,
drain them on a cloth, and dress on your dish in the form of a cross,
with the heart of a nice cos lettuice in the centre; pass and clarify
the stock they were cooked in, adding a little isinglass, reduce to
demi-glace, and when nearly cold pour it over, but do not serve till
quite cold, garnish round with some nice fresh water-cresses.