847. Partridge Braised with Celery Sauce.
—Proceed exactly the same as for the above (No. 846), replacing the financière by a pint of hot celery sauce (No. 200).
848. Partridge Sauté à la Chasseur.
—Singe, draw, and wipe two fine, tender partridges, cut them into twelve pieces, and place them in a sautoire with an ounce of butter, seasoning well with a good pinch of salt and half a pinch of pepper. Brown well for three minutes on each side; then add a finely chopped shallot, half a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), and twelve whole mushrooms. Finish cooking for fifteen minutes, then serve with six bread croûtons (No. 133) around the dish.