851 | Suprême of Partridge à la Godard.
—The same as for the above (No. 850), but serving with half a pint of Allemande sauce (No. 210), adding two sliced truffles, six sliced mushrooms, six blanched cock’s combs, and six blanched cock’s kidneys, in place of the Périgueux sauce. Heat up well on the corner of the stove for four minutes, but do not allow it to boil, and pour the garnishing over the hot dish, dressing the suprêmes over it; serve very hot.