Page:Mrs Beeton's Book of Household Management.djvu/835

Rh filling the centre with a purée of spinach or mushrooms. When more convenient, veal may be used for the farce instead of cold partridge.

Time.—To cook, about 1½ hours. Average Cost, 3s. 6d. to 4s. Seasonable from September 1 to February 12.

Ingredients.—2 partridges, or the remains of cold roast birds, ½ a lb. of liver farce, No. 398, ½ a pint of Espagnole sauce, No. 244 (see Sauces), 1 oz. of butter, egg, breadcrumbs, salt and pepper, purée of spinach or mushrooms.

Method.—Remove the fillets intact from the breast, bone the legs and wing, form into a good shape, fry lightly in hot butter, and press between 2 dishes until cold. Then mask one side with the liver farce or stuffing, coat both sides carefully with egg and breadcrumbs, and fry until nicely browned in hot butter or fat. Arrange in a circle on a border of potato, strain the hot Espagnole sauce over, and serve the purée of spinach or mushroom in the centre. When cold birds are used, the preliminary frying and pressing are unnecessary, the farce being spread on the cold cooked fillets and completed as directed above.

Time.—About 2½ hours altogether, when fresh birds are used. Average Cost, 4s. Seasonable from September 1 to February 12.

Ingredients.—2 partridges, ¾ of a lb. of veal cutlet, 2 or 3 slices of streaky bacon, ½ a pint of good stock, 1 oz. of butter, 2 hard-boiled eggs, 2 tablespoonfuls of coarsely-chopped mushrooms, preferably fresh ones, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of very finely-chopped shallot or onion, salt and pepper, paste.

Method.—Draw, singe, divide the birds into quarters and fry them until lightly browned in hot butter. Cut the veal into small thin slices, place them in the bottom of a pie-dish, season well with salt and pepper,