No. 888 Epigramme de Perdreaux à l’essence de Gibier.
Fillet six young partridges, lard six of the fillets, and braise them as for filets de faisans à la Brabant (No. 867), place the other six in a sauté-pan well buttered, season with a little pepper, salt, and lemon-juice, sauté them gently over a moderate fire, make a thin border of mashed potatoes on your dish, dress the six larded fillets first, then the six plain ones to form a crown; glaze nicely, sauce over with a demi-glace de gibier and serve (see Sauce, No. 61).