No. 889 Epigramme de Perdreaux aux champignons.
Proceed exactly as in the last, merely adding thirty heads of blanched mushrooms to the sauce and a little sugar.
No. 890 Turban des Filets de Perdreaux à la Périgord.
Fillet three young partridges, make likewise half a pound of forcemeat from the legs as directed (No. 123), from which make six quenelles with two tablespoons (No. 831); sauté your fillets as in the last, plain, then poach your quenelles, make a border of mashed potatoes on your dish, and dress the fillets in crown, alternately with the quenelles, put three parts of a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it a third, add four large French truffles chopped very fine, with a little sugar, sauce over and serve.