Partridges Pear Fashion
(French dish.)—Your partridges should be fine and fat, and of the same size. For a large dish have three or four. Truss them tight and round, and rub over them a little salt and cayenne, mixed. Cut off one of the legs and leave the other on, fill them with a nice forcemeat. Make a rich paste of flour, butter, and beaten egg, using as little water as possible. Be sure to make enough of paste to cover each partridge entirely over, and roll it out evenly, and rather thick than thin. Put a sufficient portion of paste nicely round each partridge, pressing it closely and smoothly with your hand, and forming it into the shape of a large pear. Leave one leg sticking out at the top to resemble the stem, having cut off the foot. Set them in a pan, and bake them in a dutch oven. In the mean time, make in a small sauce-pan, a rich brown gravy of the livers, and other trimmings of the partridges, and some drippings of roast veal or roasted poultry. It will be better still if you reserve one or two small partridges to cut up, and stew for the gravy. Season it with a little salt and cayenne. When it has boiled long enough to be very thick and rich, take it off, strain it, and put the liquid into a clean sauce-pan. Add the juice of a large orange, made very sweet with powdered white sugar. Set it over the fire, and when it comes to a boil, stir in the beaten yolks of two eggs. Let it boil two or three minutes longer; then take it off, and keep it hot till the partridges and their paste are thoroughly well baked. When done, stand up the partridges in a deep dish, and serve up the gravy in a sauce-boat. Ornament the partridge-pears by sticking some orange leaves into the end that represents the stalk. This is a nice and handsome side dish, of French origin.
Pigeons and quails may be dressed in this manner.