No. 1040. _Galantine de Perdreaux à la Volière._

Proceed as directed for the pheasants (No. 1032), only using the claws

and tails of large crawfish instead of lobsters as there directed, dress

them with the four tails in the centre, and aspic (No. 1360) round; one

hour and a half would be sufficient to stew them.

Fillets of partridges are dressed in the same manner as the fillets of

pheasant (Nos. 1034 and 1035).