Fendt 900 Vario - COM III Workshop

Service Manual & Spare Parts Catalog

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VarioType of document: Workshop Service ManualModel:- Fendt 900 Vario - COM
III Workshop Service Manual Volume 2- Fendt 900 Vario - COM III Workshop
Service Manual Volume 3- Fendt 900 Vario - COM III Workshop Service Manual
Volume 4- Fendt Vario 936 F934000 Spare Parts CatalogDate modified: 2010
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When of a good golden colour drain them and serve directly, and
dish up in a pyramid.

Salad of Game à la Francatelli.

Boil eight eggs hard; shell them, and cut a thin slice off the bottom
of each, cut each into four lengthwise. Make a very thin flat border
of butter about one inch from the edge of the dish the salad is to be
served on, fix the pieces of egg upright close to each other, the yolk
outside, or alternately the white and yolk, lay in the centre a layer of
fresh salad, and, having cut a freshly roasted young grouse into
eight or ten pieces, prepare a sauce as follows: Put a spoonful of
eschalots finely chopped in a basin, one ditto of castor sugar, the
yolk of one egg, a teaspoonful of chopped parsley, tarragon, and
chervil, and a little salt. Mix in by degrees four spoonfuls of oil and
two of white vinegar. When well mixed put it on ice, and when ready
to serve up whip a gill of cream, which lightly mix with it. Then lay
the inferior parts of the grouse on the salad, sauce over so as to
cover each piece, then lay over the salad and the remainder of the
grouse, sauce over, and serve. The eggs can be ornamented with a
little dot of radish or beetroot on the point. Anchovy and gherkin, cut
into small diamonds, may be placed between.

Grouse in Aspic.

Roast a brace of grouse, and skin them, and mask them with brown
sauce in which aspic has been mixed. Cut some pistachio kernels
into pretty shapes and ornament the birds. Take a large square tin
mould (a baking tin will do), pour in a layer of pale aspic, and when
it is all but cold place the grouse on it breast downward, one turned
one way and one the other, then gradually fill it up with the aspic,
and put on ice. Turn out and decorate the base with chopped aspic,
truffles, parsley, and tomatoes.

Croustades of Grouse à la Diable.

Cut some fillets of grouse into cutlet shapes, also some slices of fried
bread; sprinkle the latter with grated Parmesan cheese. Put the
fillets of grouse on the cheesed bread. Mask them with a purée of
tomatoes and a tiny dust of cayenne, then add a little more grated
Parmesan, a little parsley, some breadcrumbs, and little pieces of
butter. Salamander over and serve hot.

Grouse à l'Ecossaise.

Take a brace of grouse; put three ounces of good dripping or butter

inside each, but not in the crop. Put them down to roast, and baste
till cooked. Have a slice of toast in the pan under them just before
they are cooked. Parboil the liver, pound with butter, salt, and
cayenne, and spread it on the toast.

Grouse à la Financière.

Take a brace of grouse; boil the livers for a few minutes, and pound
them in a mortar with three ounces of butter, a little salt, pepper, a
grate of nutmeg, one tablespoonful of breadcrumbs, and three or
four mushrooms. Stuff the grouse with this, truss and roast them,
and baste plentifully. Take some sauce espagnole, add a few
mushrooms and a dust of cayenne. Let all boil up together and serve
with the grouse.

Friantine of Grouse.

Cut with two cutters, one larger than the other, twelve thin flat
pieces of pastry, put on the centre of the largest a tablespoonful of
quenelle meat and spread it out; in the centre of this put a
tablespoonful of the breast of a grouse, cut up with two ounces of
lean ham. Mix well and put it into a stewpan with three-quarters of a
pint of white cream sauce. Warm up and let it get cold. Cover this
with the smaller sized pieces of pastry, having wetted the inside of
each with yolk of egg to make them adhere to the lowest pastry,
press down tightly with the smallest cutters, and cut the bottom
pastry to the size of the smaller cutter. Egg and breadcrumb.
Arrange them in a frying basket and fry in boiling lard a nice brown.
Serve garnished with fried parsley.

Grouse Kromesquis.

Take the remains of cold grouse and mince it very fine. Mix with it a
couple of tablespoonfuls of grated ham or tongue. Divide into small
sausage shapes, dip each in batter, fry a pale golden colour and
serve very hot, garnished with crisped parsley.

Grouse Marinaded.
German Recipe.

Hang the birds as long as possible, then pluck and draw them and
wipe their insides with a soft cloth. Mince an onion; take about a
dozen peppercorns, twenty juniper berries, three bayleaves, and put
these into a gill of vinegar. Let the grouse soak in this for three days,
turning them two or three times daily, and pouring the marinade
over them. Stuff the birds with turkey forcemeat and lard the
breasts. Place them in front of a clear fire, baste constantly, and
serve with slices of lemon round the dish.

Grouse au Naturel.

Grouse should be wiped inside, but never washed. Have a brisk fire,
and when the bird is trussed, place it before a brisk fire, and before
it is taken down the breast should be basted with a little butter, and
frothed and browned before it is sent up. A good sized grouse
requires nearly three-quarters of an hour to cook it. Serve fried
breadcrumbs and bread sauce with grouse.

Grouse Pie.
Take two or three grouse, cut off the wings and legs, and tuck the
drumsticks in through a slit in the thigh; singe the birds; split them
in halves; season them with pepper and salt. Place some pieces of
very tender beefsteak at the bottom of a pie dish, add chopped
mushrooms, parsley, shalot, and two teaspoonfuls of chutnee sauce,
and sprinkle over the steak. Place the halves of the grouse neatly on
the top; add a little more seasoning; moisten with sufficient gravy
made from the necks, legs, and wings. Cover with puff paste, and
bake for about an hour and a half.

Pressed Grouse.

Boil a brace of grouse till very tender; season, and then take away
all the meat and pull it out very fine, removing all skin. Add to the
liquor in which they were boiled a tablespoonful of gelatine for each
three pounds of grouse, and keep stirring it in the boiling liquor till it
is quite dissolved; place the grouse in a deep tin basin, and pour the
liquor over it whilst hot; stir it well, so that the meat may become
thoroughly saturated with the liquor, then turn a plate over it, put on
a heavy weight, let it get cold, and turn out. It may be made
ornamental by boiling eggs hard, halving them, and putting the flat
side on the basin or mould in which the grouse has to be pressed.

Grouse Salad.

Cut up a brace of cold grouse, and let them marinade in two

tablespoonfuls of salad oil and the juice of a lemon, with a little salt
and pepper, and let them remain in this for three hours. Pound the
yolk of a hard-boiled egg very smooth, and mix it well with the yolk
of a raw egg, a teaspoonful of salt, a little pepper, a dust of cayenne,
and half a teaspoonful of finely-chopped onion, pouring in gradually
drop by drop some fine salad oil; stir constantly, and, as it thickens,
add a little tarragon vinegar, then add more oil and vinegar till there
is enough sauce. Put some shred lettuce on a dish, place some
marinaded grouse on it, pour the dressing over, and garnish with
fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil.
Chop up some savoury jelly, and place round it like a wreath.

Scallops of Grouse à la Financière.

Take a brace of grouse, remove the skin, take off all the flesh, and
scrape the flesh into very fine shreds. Chop up all the bones and
necks, and put them into a saucepan with an onion, five sprigs of
thyme, three of parsley, and a small carrot; cover with water, and let
it boil slowly for three hours, skimming when it boils. Make a mixture
of about half a pint of stock and two ounces of butter, and let boil.
When the stock boils take 3-1/4 ounces of fine Vienna flour, and stir
it well over the fire for about three minutes; then add the yolks of
three eggs, stirring over the fire again. Take it then from the
saucepan, and place it on a plate to get cool; then pound the
shredded grouse till quite fine, using a gill of cream; now pass it
through a fine sieve. Take a plain round mould, holding a pint and a
half, butter it, and ornament with truffles cut in devices. Cut up
three or four mushrooms, and mix in with the grouse panada, and
fill the mould. Place buttered paper over it, and let it steam for half
an hour; then turn out and let it get cold, and when cold cut it into a
number of scallops of the same size. Egg and breadcrumb them, dip
them in clarified butter, and fry a pale gold colour, and serve on a
border of mashed potatoes. Make a sauce as follows:—Boil one glass
of Marsala in half a pint of brown sauce for five minutes; place in the
centre of them some mushrooms, truffles, and cockscombs, and
pour sauce over these, but do not put the sauce over the scallops.

Grouse Soufflé.

Take the breasts of two grouse already cooked, pound them in a

mortar with two ounces of fresh butter and a very small piece of
onion. Pass them through a sieve, add four eggs, beat the whites to
a stiff froth, season with a little salt and dust of cayenne. Place it in
a soufflé dish, and bake it in a quick oven.
 Timbale of Grouse à la Vitellius.

Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up

into fine dice, and put it back into the saucepan with four truffles,
four tomatoes, and an ounce of butter; add a little cornflour to
thicken it. Moisten with half a pint of stock and a gill of claret.
Reduce this, skim off all the fat; then add some finely-minced
grouse, a sprig of parsley, and six anchovies which have been
soaked in milk. Warm these over a slow fire, but do not let them
boil; when done, pour into a fancy mould lined with light puff paste.
Bake, turn out, and serve very hot, garnished with crisped parsley.

To Cook Hare.

The great object in cooking a hare is to keep it as moist as possible,

and therefore the hare must not be put too close to the fire in the
first stage of roasting. Prepare a stuffing of quarter of a pound of
beef suet, chopped finely, two ounces of uncooked ham, a
teaspoonful of chopped parsley, and two teaspoonfuls of dried mixed
savoury herbs; add to this a quarter of the rind of a lemon, chopped
very fine, a dust of cayenne pepper, salt, five ounces of
breadcrumbs, and two whole eggs. Pound this in the mortar. The
liver may be minced and pounded in with these ingredients if fresh.
Place the stuffing in the hare, and place at a distance from the fire;
have plenty of dripping melted in the dripping pan, and basting
should go on and be continued from the very first. Then as the hare
is getting on, baste with good milk, and then baste well with butter;
put the hare near the fire so as to froth the butter, and at the same
time dredge the hare with some flour, so as to get a good brown
colour, and serve good rich gravy round it with half a glass of port
wine in a tureen, and currant jelly should be handed with it.

Hare Cutlets à la Chef.

Take a freshly-killed hare, save the blood, paunch and skin it. Roast
it, then cut off the fillets and cut them aslant and flatten them. Put
the bones of the hare into a saucepan with two onions sliced, one
good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet
garni, and one bayleaf. Moisten with a glass of white wine, and let
all this steep and stew for an hour; then pass through a sieve, add a
quarter of a boiled Spanish onion, and thicken with the blood of the
hare. Make some hare stuffing, and moisten with some of the sauce,
and make it into cutlets. To form cutlets similar to the fillet cutlets,
place them in a frying-pan, and let them poach in water. Place the
hare fillets and the stuffing cutlets in the pan and fry to a good
colour in clarified butter. Put a small piece of the small bones of the
hare in every cutlet and dish them in a crown. Fill the centre with a
mixture of small onions, mushrooms, and small pieces of bacon, cut
into dice which have been stewed in some of the sauce. Hand red
currant jelly with this dish.

Hare en Daube.
French Recipe.

The hare must not be too high; cut it into pieces as for jugged hare.
Rub into a stewpan a bit of bacon cut into squares; put the hare into
it, together with thyme, bayleaf, spices, salt, pepper, and as much
garlic as will go on the point of a knife. Add a little bacon rind
blanched and cut into the shape of lozenges. When the whole has a
uniform colour, moisten with a good glass of white wine, put on a
close lid, and stew for four hours upon hot cinders. When ready to
be served, pour away the lard, the spice, and the fat, and add a little
essence of ham, and send to table hot.

Hare Derrynane Fashion.

Take three or four eggs, a pint of new milk, a couple of handfuls of

flour, three yolks. Make them into a batter, and when the hare is
roasting baste it well, repeating the operation till the batter thickens
and forms a coating all over the hare. This should be allowed to
brown but not to burn.

Filet de Lièvre à la Muette.

Cut a hare into fillets and stew them with a mince of chickens' livers,
truffles, shalots in a rich brown gravy with a tumblerful of
champagne in it.

Gâteaux de Lièvre.

Mince the best parts of a hare with a little mutton suet. Season the
mince highly with herbs and good stock. Pound it in a mortar with
some red currant jelly and make up into small cakes with raw eggs.
Flour and fry them and dish them in a pyramid.

Hare à la Matanzas.

Paunch, skin, and clean a hare marinaded in vinegar for a couple of

days with four onions sliced, three shalots, a couple of sprigs of
parsley, pepper and salt. After two days take the hare out and drain
it. Farce it with a stuffing made of the flesh of a chicken, three whole
eggs, the liver, and a slice of bacon, all finely chopped, mixed and
seasoned with pepper, salt, and a bouquet garni. Now put the hare
in a stewpan with slices of bacon all over it, some sliced carrots, two
onions stuck with cloves, and half a pint of consommé. Put some live
coals on the lid of the saucepan and let it cook for three hours.

Hare à la Mode.

Skin the hare and cut it up in into joints and lard with fine fillets of
bacon; place in an earthenware pot, with some slices of salt pork,
chopped bacon, salt, mixed spice, a piece of butter, and half a pint
of port wine; lay two or three sheets of buttered paper over it; fix on
the lid tightly and simmer over a slow fire. When nearly done, stir in
the blood, boil up and serve.
 Jugged Hare.

Have a wide-mouthed stone jar, and put into it some good brown
gravy free from fat. Next cut up the hare into neat joints; fry these
joints in a little butter to brown them a little. Have the jar made hot
by placing it in the oven, and have a cloth ready to tie over its
mouth. Put the joints already browned into the jar, and let it stand
for fifteen minutes on the dresser. After this has stood some time
untie the jar and add the gravy, with a dust of cinnamon, six cloves,
two bayleaves, and the juice of half a lemon. The gravy should have
onion made in it, and should be thickened with a little arrowroot. A
wineglassful of port should be added, and a good spoonful of red
currant jelly should be dissolved in it. Next place the jar up to its
neck in a large saucepan of boiling water, only taking care the jar is
well tied down. Let it remain in the boiling water from an hour to an
hour and a half. Stuffing balls, made with the same as the stuffing
for roast hare, rolled into small balls the size of marbles and thrown
into boiling fat, should be served with it.

To Roast Landrail.

This bird should be trussed like a snipe, and roasted quickly at a

brisk but not a fierce fire for about fifteen or sixteen minutes. It
should be dished on fried breadcrumbs, and gravy served in a
tureen.

Croustade of Larks.

Bone two dozen larks, season, and put into each a piece of pâté de
foie gras (truffled). Roll the larks up into a ball, put them in a
pudding basin, season them with salt and pepper, and pour three
ounces of clarified butter over them, and bake in a hot oven for a
quarter of an hour. Dish them in a fried bread croustade, made by
cutting the crust from a stale loaf about eight inches long, which
must be scooped out in the centre and fried in hot lard or butter till
it is a good brown. Drain it, and then place it in the centre of a dish,
sticking it there with a little white of egg. Put it into the oven to get
hot; then put the larks into it, and let it get cold. Garnish with
truffles and aspic jelly.

Larks à la Macédoine.

Take a dozen larks, fill them with forcemeat made of livers, a little
veal and fat bacon, a dessertspoonful of sweet herbs; pepper and
salt to taste, and pound all well together in a mortar, and then stuff
the birds with it. Lay the larks into a deep dish, pour over them a
pint of good gravy, and bake in a moderate oven for a quarter of an
hour. Have a pyramid of mashed potatoes ready, and arrange the
larks round it, and garnish with a macédoine of mixed vegetables.

Lark Pie.

Pluck, singe, and flatten the backs of two dozen larks, pound the
trail and livers in a mortar with scraped bacon and a little thyme,
stuff the larks with this, and wrap each in a slice of fat bacon. Line a
plain mould with paste, fill it with the larks, sprinkle them with salt
and pepper, spread butter all over them, and add two small
bayleaves; cover with paste, and bake for two hours and a quarter.
Can be eaten hot or cold. It must be turned out of the mould.

Salmi of Larks à la Macédoine, cold.

Take a dozen larks, bone and stuff them with pâté de foie gras, and
make them as nearly as possible of the same size and shape. Make
half a pint of brown sauce, adding a glass of sherry, a little
mushroom ketchup, and an ounce of glaze; boil together, and reduce
one half, adding a couple of spoonfuls of tomato juice; pass through
a sieve, and, when nearly cold, add a gill of melted aspic. Mask the
larks, and place them in a sauté pan, and cook them; take them out
and remove neatly any surplus sauce, and dish them in the entrée
dish in a circle. Take the contents of a tin of macédoine of
vegetables boiled tender in a quart of water, add a dust of salt, a
saltspoonful of sugar, and a piece of butter the size of a walnut;
strain off, and, when cold, toss them in two tablespoonfuls of liquid
aspic jelly. This macédoine should be piled up high and served in the
centre. Garnish with chopped aspic round the larks, and sippets of
aspic beyond this.

Lark Puffs.

Make some puff paste, and take half a dozen larks, and brown them
in a stewpan with a little butter; then take them out and drain them,
and put into the body of each bird a small lump of fresh butter, a
little piece of truffle, pepper and salt, and a tablespoonful of thick
cream. Truss each lark, and wrap it in a slice of fat bacon; cover it
with puff paste rolled out to the thickness of a quarter of an inch,
and shape it neatly; put the puffs in a buttered tin, and bake in a
brisk oven for ten minutes.

Leveret à la Minute.

Skin, draw, and cut a leveret into joints; toss in a saucepan with
butter, salt, pepper, and a bouquet garni. When nearly cooked, add
some chopped mushrooms, eschalots, parsley, a tablespoonful of
flour, a gill of stock, and a gill of claret; as soon as it boils, pour into
a dish and serve.

Leveret à la Noël.

Take a leveret, cut off the fillets and toss them in the oven in a
sauté-pan in butter; when cold, slice these fillets in shreds as for
Julienne vegetables. Shred likewise some truffles, mushrooms, and
tongue, and bind these together with two tablespoonfuls of good
stock, in which a glass of port has been put, two cloves, the peel of
a Seville orange, and a few mushrooms; thicken with butter and
flour and tammy. Make some game forcemeat with the legs, and
with it line some little moulds; fill up the empty space with the
shredded game and vegetables and then cover with a layer of
forcemeat. Poach these moulds in a deep sauté-pan, and when done
dish them up round a ragoût composed of truffles, mushrooms,
quenelles, and cockscombs. Sauce the entrée with gravy made from
the bones and thickened. This entrée may be served cold, when it
should be mixed with aspic, and garnished with it also.

Salmi of Moor Fowl or Wild Duck.

Carve the birds very neatly, and strip every particle of skin and fat
from the legs, wings, and breasts, braise the bodies well and put
them with the skin and other trimmings into a very clean stewpan.
Add two or three sliced shalots, a bayleaf, a small blade of mace and
a few peppercorns, then pour in a pint of good veal gravy, and boil
briskly till reduced nearly half, strain the gravy, pressing the bones
well, skim off the fat, add a dust of cayenne and squeeze in a few
drops of lemon; heat the game very gradually in it, but it must not
be allowed to boil. Place sippets of fried bread round the dish,
arrange the birds in a pyramid, give the same a boil and pour over. A
couple of wineglasses of port or claret should be mixed with the
gravy.

Ortolans in Cases.

Bone as many ortolans as are required, have ready about three

rashers of bacon chopped fine, which must be put into a sauté-pan
with two shalots, one bayleaf, a bouquet garni, half a teaspoonful of
black pepper and salt to taste. These must be fried till coloured;
then add half a pound of calf's liver, cut small, and fried till brown;
next place them in a mortar and pound them well, add the yolks of
three hard boiled eggs and some truffle cuttings, pound again, and
pass through a sieve; stuff the ortolans with this forcemeat, roll
them up, and place them in a well-oiled paper case, and then bake
in a quick oven. Pour over each case before serving a gravy made
from the bones and trimmings of the birds, half a pint of rich gravy
and a glass of claret, which should be reduced one half: send to
table as hot as possible.

Ortolans à la Périgourdine.

Cover the ortolans with slices of bacon, and cook them in a bain-
marie moistened with stock and lemon juice. Take as many truffles
as there are ortolans, scoop out the centres and boil them in
champagne (Saumur will do). When done, pour a little purée of
game into each truffle, add the ortolans, warm for a few seconds in
the oven, and serve.

Ortolans aux Truffes.

Take as many even large-sized truffles as ortolans; make a large

round hole in the middle of each truffle, and put in it a little chicken
forcemeat. Cut off the heads, necks, and feet of the birds, season
with salt and pepper, and lay each bird on its back in one of the
truffles. Arrange them in a stewpan, lay thin slices of bacon over
them, pour over them some good stock, into which a gill of Madeira
has been poured, and then simmer them very gently for twenty-five
minutes. Dish the ortolans on toast, and strain the gravy over them.

Partridges à la Barbarie.

Truss the birds, and stuff them with chopped truffles and rasped
bacon, seasoned with salt and pepper and a tiny dust of cayenne.
Cut small pieces of truffles in the shape of nails; make holes with a
penknife in the breasts of the birds; widen the holes with a skewer,
and fill them with the truffles; let this decoration be very regular. Put
them into a stewpan with slices of bacon round them, and good
gravy poured in enough to cover the birds. When they have been
stewed for twenty minutes glaze them; dish them up with a
Financière sauce (see 'Entrées à la Mode').
 Partridge Blancmanger aux Truffes.

Boil a brace of partridges and let them get cold. Melt about a pint of
aspic jelly and take a plain round quart mould and pour about a gill
of aspic jelly into it to mask it by turning the mould round and round
in the hands till the inside has been entirely covered by the jelly,
pour away any that does not adhere, and place the mould on ice at
once. Cut a few large truffles in slices and ornament the bottom of
the mould with a star, pour on about two tablespoonfuls of a little
cold liquid aspic. Put into a stewpan a pint of aspic and whisk it till it
becomes white as cream, then mask the mould with this; pour in
enough to half fill it, then turn it round and round, covering all the
inside of the mould, pouring out any superfluity. Skin the partridges
and cut off all the meat and chop it up: then pound it with a gill of
cream in the mortar, and then rub through a fine wire sieve. Place
this in a large stewpan, add half a pint of cream, and mix it with the
partridge meat. Collect the aspic jelly, melt it, and whip it up and
add it to the partridge; then fill the mould with this and pour in a
little liquid aspic; place on ice. To serve this, dip it into warm water
the same as a mould of jelly, turn it out, and garnish with aspic
croûtons alternately with very small tomatoes; around the top
arrange a wreath of chervil.

Partridges à la Béarnaise.

Wipe the inside of the partridges with a damp cloth. Cut off the
heads, and truss the legs like boiled fowls. Put them into a stewpan
with two tablespoonfuls of oil and a piece of garlic the size of a pea,
and shake them over a clear fire till slightly browned all over. Then
pour over them two tablespoonfuls of strong stock, one glassful of
sherry, and two tablespoonfuls of preserved tomatoes, with a little
salt and plenty of pepper. Simmer all gently together until the
partridges are done enough, and serve very hot. The sauce should
be highly seasoned.
 Blanquette of Partridge aux Champignons.

Raise the flesh of a cold partridge, take off the skin; cut the flesh
into scallops; put some velouté sauce in a stewpan with half a
basket of mushrooms skinned and sliced. Reduce the sauce till very
thick, adding enough cream to make it white. Throw it over the
partridge scallops, to which add a few mushrooms.

Broiled Partridges.

Take off the heads and prepare them as if for the spit. Break down
the breast bone and split them entirely up the back and lay them
flat. Shred an eschalot as fine as possible and mix it with
breadcrumbs. Dip the partridges in clarified butter and cover inside
and outside with the crumbs. Broil them over a clear fire, turning
them frequently for a quarter of an hour, and serve them up with
mushroom sauce.

Chartreuse of Partridges.

Boil some carrots and turnips separately, and cut them into pieces
two inches long and three quarters of an inch in diameter. Braise a
couple of small summer cabbages, drain well, and stir over the fire
till quite dry; then roll them on a cloth and cut them into pieces
about two inches long and an inch thick. Roast a brace of partridges,
and cut them into neat joints. Butter a plain entrée mould, line it at
the bottom and the sides with buttered paper to form a sort of wall,
then fill it up with cabbage and the pieces of partridge in alternate
layers. Steam the chartreuse to make it hot, turn it out of the mould
upon an entrée dish, and garnish with turnips, carrots, and French
beans. Send good brown sauce to table with it.

Partridges aux Choux.

Truss a brace of partridges for boiling, and mince about half a pound
of fat bacon or pork, and put it into a saucepan on the fire; when it
is boiling, immerse the birds quickly, and sauté them till nicely
coloured. Have ready a small savoy, which has been well washed
and drained, chop it up and place it in the saucepan with the
partridges, a bouquet garni, two pork sausages, pepper and salt to
taste; add about half a pint of stock, and let all simmer together for
two and a half hours. When ready to serve, remove the bouquet
garni, and serve the chopped cabbage round the birds, and the
sausages split and divided into four pieces each.

Cold Glazed Fillets of Partridge.

Roast a brace of partridges, fillet them, pound the meat from the
carcases in a mortar with truffles and mushrooms; simmer the bones
in some vin de Grave, with truffle trimmings, shalots, and a bayleaf,
which reduce on the fire to about three-quarters the quantity;
squeeze through a cloth, add two tablespoonfuls of clear stock to it,
and stir half of it into the pounded meat; mix it thoroughly, and stir
it until it boils; pass it through a tammy, and leave to get cold.
Arrange the fillets, with a tomato cut the same shape between each
one, in a circle round an entrée dish; fill the centre with the purée,
cover the whole with the remainder of the sauce, and garnish with
croûtons of aspic jelly.

Partridges à la Cussy.

Remove all the bones from the birds except the thigh bones and
legs, stuff them with a forcemeat composed of chopped sweetbread,
mushrooms, truffles, and cockscombs which have been boiled; sew
up the birds to their original shape, hold them over hot coals till the
breasts are quite firm, and cover them with buttered paper. Line a
stewpan with a slice of ham, two or three onions, carrots, a bouquet
garni, a little scraped bacon, the partridge bones which have been
pounded, salt, and pepper; moisten with stock. As soon as the
vegetables get soft, add the partridges, and simmer over a slow fire.
When done, dish up the birds, pass the sauce through a tammy,
skim off the fat, reduce, and add a few truffles or slices of
mushrooms, and pour over the partridges.

Partridges with Mushrooms.

Take a brace of birds, and prepare about half a pound of button

mushrooms, and place them in a stewpan with an ounce and a half
of melted butter; add a slight sprinkling of salt and cayenne, and let
them simmer for about nine minutes, then turn out all into a plate,
and when quite cold put it into the bodies of the partridges; sew and
truss them securely and roast them in the usual way, and serve
either mushroom sauce round them, or they can be served up with
their own gravy only, and bread sauce handed.

Partridge Pie.

Cut the breasts and legs off two or three birds, sprinkle them with
pepper and salt, and cook them in the oven smothered in butter, and
covered with a buttered paper. Pound the carcases, and make them
into good gravy, but do not thicken it.
Take the livers of the birds with an equal quantity of calf's liver,
mince both, and toss them in butter over the fire for a minute or
two; then pound them in a mortar with an equal quantity of bacon,
two shalots parboiled, with pepper, salt, powdered spice, and sweet
herbs to taste. When well pounded, pass it through a sieve; put a
layer of forcemeat into a pie-dish, arrange the pieces of partridge on
it, filling up the interstices with the forcemeat; then pour in as much
gravy as is required, put on the paste cover, and bake for an hour.
When done, a little more boiling hot gravy may be introduced
through the hole in the centre of the crust. A little melted aspic jelly
may be added to the gravy.

Partridge Pudding.
Take a brace of well-kept partridges, cut them into neat joints and
skin them; line a quart pudding basin with suet crust, place a
thinnish slice of rump steak at the bottom of the dish cut into pieces,
put in the pieces of partridge, season with pepper and salt, and pour
in about a pint of good dark stock well clarified from fat, then put on
the cover and boil in the usual way.

Partridges à la Reine.

Truss a brace of partridges for boiling, fill them with good game
forcemeat, with two or three truffles cut up in small pieces, and tie
thin slices of fat bacon over them. Slice a small carrot into a stewpan
with an onion, four or five sticks of celery, two or three sprigs of
parsley, and an ounce of fresh butter. Place the partridges on these,
breasts uppermost, pour over them half a pint of good stock, cover
with a round of buttered paper, and simmer as gently as possible till
the partridges are done enough. Strain the stock, free it carefully
from grease, thicken it with a little flour and as much browning as is
necessary; flavour with a little cayenne, half a dozen drops of
essence of anchovy, and a tablespoonful of sherry. Stir this sauce
over a gentle fire till it is on the point of boiling, then pour it over
the partridges already dished up on toast, and serve instantly.

Salmi of Partridge à la Chasseur.

Take a couple of cold roast partridges—they should be rather under-

cooked—cut into neat joints, removing all skin and sinew, and lay
the pieces in a stewpan with four tablespoonfuls of salad oil, six
tablespoonfuls of claret, the strained juice of a lemon, salt, pepper,
and cayenne to taste.
Simmer gently for a few minutes till the salmi is hot throughout,
then serve directly. Garnish with fried sippets.

Scalloped Partridges.
Take the fillets of a brace of partridges, sauté them in butter till firm,
drain them, and put in some good game stock and two
tablespoonfuls of Allemagne sauce; when boiling put in the scalloped
partridges, with two or three peeled mushrooms, a small piece of
butter, and the juice of half a lemon. Dish up the scallops in a circle,
and fill the same in the centre.

Partridges à la Sierra Morena.

Take a brace of partridges properly trussed; cut into dice one inch
thick a little less than half a pound of bacon, and put them in the
stewpan; cut two large onions in quarters, take six whole black
peppers, a little salt, one bayleaf, half a gill of vinegar, one gill of
port wine, one gill of water, one tablespoonful of salad oil, and put
all these ingredients into the stewpan; put on the lid, and cover the
stewpan with half a sheet of brown kitchen paper; put the stewpan
on a slow fire to stew for two hours; then take out the partridges
and dish them and put round some of the quarters of onions which
have been stewed. Pass the gravy through a sieve and send to table.

Partridge Soufflé.

Roast a partridge, chop and pound the flesh in a mortar with a few
spoonfuls of Béchamel sauce and a small piece of butter. Season
well; mix with this four eggs, and strain the whole through a sieve
into a basin. Beat the whites of the eggs stiffly, and mix lightly with
the purée. Put all into the soufflé dish, and let it bake in the oven for
twenty minutes. Cover the top with a piece of paper to prevent its
burning.

Partridge Soufflé.

Another way.

Skin a brace of cold roast partridges, cut off all the meat, and pound
it in a mortar with the birds' livers; warm up in a saucepan with a
little reduced stock, and pass through a tammy. Break up the bones
and put them into a saucepan with a good brown sauce and stock,
and reduce till nearly a glaze; add the partridge purée and half an
ounce of butter, two yolks of eggs, and the two whites whipped,
which must be stirred in gradually; pour into a soufflé dish, and bake
as soon as the soufflé has risen sufficiently. Serve it at once.

Perdreaux en Surprise.

Take two roasted partridges, cut out the whole of the breasts in a
square piece, so as to make a square aperture, clean away all the
spongy substance from the interior, and make a salpicon to be put
inside the birds as follows:—Cut into very small dice the flesh taken
out of the birds, also some truffles and pepper and salt. Put these
into a little velouté sauce, and with this stuff the birds. Dip them into
eggs and breadcrumbs put some bits of butter all over, and fry them
of a nice colour. Dish up and serve with Espagnole sauce.

Stewed Partridges.

Lard a brace of partridges, and place them in a stewpan with onions,

carrots, rashers of bacon, a bouquet garni, and equal quantities of
stock and light claret, and simmer over a slow fire, skimming
constantly. When done, dish up the partridges, reduce the sauce,
and pass through a sieve and pour over the birds.

Partridge à la Toussenel.

Take a brace of partridges, stuff them with the livers of the birds
minced up together with butter and some truffles which have been
cooked in champagne; wrap each bird up in a figleaf or vineleaf, and
over these place a sheet of buttered paper. Then put the birds on
the spit, and roast till about three-fourths cooked; then take off the
spit, and under the four members of each bird spread a mixture of
breadcrumb worked into a farce with pepper, butter, parsley, shalot,
and grated nutmeg. Replace the birds on the spit, and let them