Remove the breasts of the partridge leaving a small piece of the winglet attached.
Prepare a Mousseline forcemeat with the legs and the minion fillets, fill into buttered cutlet moulds and cook au Bain-marie in the usual manner.
Allow to cool then flour, egg and breadcrumb them; shallow fry golden brown in clarified butter and at the same time grill the breasts of partridge.
Arrange the cutlets and breasts alternately in a circle on a dish and serve accompanied with 1) a Sauce Demi-glace prepared with the carcase and trimmings of the partridge, and 2) a dish of light chestnut purée.
© 1903 All rights reserved. Published by Taylor and Francis.