Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-01

foreign countries this species or Wlld 1oWi
differ very considerably. the North Amefi-
can bird resembles the common European
gray partridge.
We have a very pretty story in connec-
ton with the bartavelle or Greek partridge,
which is found in the orient, Sicily anu
Naples, in mountainous and Alpine reg ons
because 1t never descends into the plans,
a writer has claimed that this bird was &c
rived from Mount Olympus, and because OF
the consciousness of the grandeur OF its
origin 1t remained alOOf from the lower
world. Comparing this bird with its hum
BILE gray relative. Cyrano de Bergerac says
they are as much superior over the common
gray partridge cardinals are above men
dicant friars. But different people have
different predictions and we find our own
little "mendcant friar' quite to our liking
when we can get him in good condition ana
at reasonable prices
For roasting or bra sing dress and truss
these birds you would chickens. They
are whitemeated birds and require thor
ough cooking, but must not be dried up.
Lard the breast. or tie thin slices of fat
pork over them. or cover thickly with but
ter and frequently basic with same. They
require a hot oven for quick roasting or
they will be dry and tasteless.
Partridge and Cabbage, Perdrix aux
Chou.
This Is one of the national dishes of
France. Have the cartridges trussed as for
roasting; stuff them with sausage meat and
mixed herbs. Take one large or three small
heads Of cabbage and cut the large head
In three sections and the small heads in
halves. Parboil the cabbage, then place in
a boiler with an onion, two carrots half
pound of bacon, parsley, a quart of stock
and glass of sherry. Cook gently for an
hour. Take out the young birds and cook
other articles longer. When done take out
the cabbage. press dry and chop and place.
on a heated dish with cartridges carved
and arranged In center of the cabbage
mound Garnish with the bacon the car
rots sliced and little sausage balls. Make
brown sauce with the remaining liquor and
serve with 1t.
Sauted Partridge, Hunters Style.
SINCE, draw and wipe a pair of fine ten
der partridges; cut into twelve pieces and
saute them In an ounce Of butter; sprinkle
over them a little salt and pepper and
brown them nicely on all sides; add a
minced shaIlot; half a glass of Madeira,
half a pint of Spanish sauce and twelve
button mushrooms: Cover and cook fifteen
minutes longer, then serve on rounds OF
toast with little hominy croquettes and
cress for garnish.
stewed Partridge, Spanish Style
Pluck. clean and truss three or four par
tridges into as nice shape as possible. Put
some slices of bacon In the bottom of a
stewing pan, lay in the cartridges. cover
with more bacon and pour in sufficient
chicken broth to cover. Place over a slow
fire and cook. covered, for twenty minutes
When they are tender drain from the BROTH
place on large slices of toast, garnish with
the bacon and serve with highly seasoned
tomato PURGE and green peppers shredded.
parboiled and fried in deep fat.
Partridge la Soubise.
When the birds are trussed, lard them
through the breast with strips of fat salt
pork about four inches long and one-quar-
ter Of an inch square, season with salt,
pepper and minced parsley then braise
with some good stock, carrot, an onion
stuck with two cloves and sprig of par
sley. When done serve them with a PURGE
of onions la soubise poured around them.
PURGE Of Onions la Soubise.
Peel and slice eight large white onions;
parboil them in sailed water for five min
utes. drain in a sieve and let cold water
run over them a minute, then lay them tn
a napkin and press out all the water: place
them in a stewpan with two ounces of
butter, little grated nutmeg, minionette
pepper, teaspoonful of salt and a large
spoonful of white broth. Cover closely and
let them simmer gently for thirty minutes,
then turn out into a deep saute pan,
moisten with half a cup of good white
sauce and cup of cream and reduce quick
ly over a brisk fire. Then rub through
a PURGE sieve into another saucepan, add
a pinch of sugar and reheat for serving.
Salmis Of Partridges, la Financiere.
Truss three tender partridges running
them an iron skewer; wrap them we'll
in large sheet of buttered paper; place
before an open fire-the broller in gas
stove does nicely-and let them roast for
twenty-five minutes. Do not have them
too near the fire. When done lay them
on a dish. breasts down, without remov-
ing the paper. When cold cut them up
into joints; first the legs. then the f1Iets
with the pinion-bones left on them, di-
vide the breasts and back. trimming these
whole, place all in a stewpan, the breasts
first, then the fillets, legs and back Make
a broth with the trimmings for a sauce
Heat the pieces in a little of this, but
do not let them boil. Then arrange on
a hot DISH placing the incest pieces on
top. Garnish with a fnanciere ragout;
finish with the sauce and a dozen heart
shaped fried bread croutons.
Salmis Of Partridge, a Ia Provencale
Roast cut up and trim the cartridges
as in foregoing recipe. Chop the trim
mings; put them into small stewpan
with three shallots. a Glove Of garlic, a
bay leaf. a sprig of thyme. a blade of
mace, few pepper corns and two ounces
of lean chopped ham. Fry in two table
spoonfuls Of Oil over a moderate fire
for FIVE minutes. then add half pint of
French white wine Cover and let boil
down until reduced one-half; then add a
cup Of consomme and half cup of Espag-
mole sauce. Stir over the fire until 1t bofls.
then place where 1t will simmer slowly for
a quarter Of an hour. Skim carefully and
strain through fine sieve, then reduce
over brisk fire: stir in small piece of
anchovy butter and piece of half lemon.
Pour third Of this over the cartridges and
place the remainder in a double boiler with
few button mushrooms and when the
salmis Is dished. pour the ragout and
sauce over 1t and garnish with roasted
croutons and small glazed onions.
Minced Partridge With Poached Eggs.
If perchance there Be any roast partridge
| left from the previous day. cut up the meat
into shreds or small thin dice; season with
salt pepper a little grated nutmeg and add
as much Bechamel or sauce supreme as
will be necessary to moisten the mince.
Add a little chopped tongue or ham. Heat
and dish up rounds of toast, with a
poached egg on top of each, and garnish
the dish with small croquettes.
Soufne Of Partridge la Royal.
oP