No. 1040 Galantine de Perdreaux à la Volière.
Proceed as directed for the pheasants (No. 1032), only using the claws and tails of large crawfish instead of lobsters as there directed, dress them with the four tails in the centre, and aspic (No. 1360) round; one hour and a half would be sufficient to stew them.
Fillets of partridges are dressed in the same manner as the fillets of pheasant (Nos. 1034 and 1035).