By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) excellent Veal Bouillon flavoured with partridge and fresh or dried morels.
10 small cockscombs braised in veal stock; 20 Quenelles made from partridge and cream forcemeat containing chopped truffle and moulded with teaspoons; 10 tbs rice cooked in White Bouillon.
© 1903 All rights reserved. Published by Taylor and Francis.