Remove the breasts of the partridge and trim them.
Poach the legs and livers in Game Stock; when cooked remove all the bones and finely pound the flesh and the liver with half its quantity of truffle. Pass through a fine sieve, mix the resultant purée with
A few minutes before serving, season and shallow fry the Suprêmes in butter.
Place the purée in the centre of a round dish, mould dome-shape and surround with the Suprêmes alternating with Croûtons of bread cut in the shape of cockscombs and fried in butter. Surround with a cordon of game-flavoured Sauce Demi-glace and serve some of the sauce separately.
© 1903 All rights reserved. Published by Taylor and Francis.