841. Roasted Doe-birds à l’Africaine.
—Exactly as for No. 838, only serving with six stuffed egg-plants (No. 909) instead of the canapés.
842. Salmi of Doe-birds à la Gastronome.
—Make a salmi as for salmi of snipe (No. 870), and serve with six small potato croquettes (No. 997).
843. Roast Partridge, Bread Sauce.
—Singe, draw, and wipe two fine, young partridges; truss them neatly, and cover the breasts with a layer of thin lard, tying it twice around. Lay them on a roasting-pan, spreading a little butter over each, and moistening with half a cupful of water. Put the pan in a brisk oven for twenty-five minutes, basting the birds occasionally. Dress each one on a bread canapé (No. 832), removing the strings. Decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately; also serving half a pint of hot bread-sauce (No. 162) in another bowl.