Cut the breasts of the Partridges into diceshaped pieces, and then put them into a saucepan with a tablespoonful of butter. Pour over a glass of good Sherry Wine and set on a hot fire. Add the blanched chicken livers, the truffle cut into dice-shaped pieces and the mushrooms cut very fine. Have already prepared a “Fumet of Game, ” made by placing one carrot, one-half of a small onion, one bay leaf, one square inch of ham, one sprig of thyme and the carcass of the Partridge into a covered saucepan with a tablespoonful of butter. Let these brown well and add a glass of Madeira Wine. Let it come to a boil, then moisten with one quart of broth or Consomme, and salt and pepper to taste; add twelve whole black peppers. Let all cook for three-quarters of an hour, until it is reduced to a pint, and strain through a napkin. Add this to the Salpicon and let all cook for five minutes longer. Use as a garnish for any dish desired.