The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

stewpan, skim off all the fat and reduce it to half, mix a dessertspoonful of arrowroot with a glass of cold stock, put it into the stewpan, with two spoonfuls of tomata sauce (No. 37); boil till forming a demi-glace, put a piece of toast beneath each bird, sauce over and serve; but the last thing before serving add half a spoonful of red currant jelly to the sauce, which season a little high. No. 608. _Perdreaux à la purée de gibier._ Proceed exactly as for the faisan à la purée de gibier (No. 600), the only difference being that the partridges will not require so long to braise as the pheasants. No. 609. _Perdreaux truffés à la Périgord._ Draw three partridges carefully, then prepare a stuffing of truffle as directed for poulardes truffés à la Périgord (No. 524), stuff the inside and breasts well, and leave them a week to take the flavour of the truffles; when ready to roast pass a thin flat iron skewer through them, passing it through the pinions and thighs, tie them in oiled paper, fix the skewer to the spit and roast them before a good fire for half an hour, letting them get a little colour through the paper; in taking them off the skewer be careful not to break the breast, or they would look unsightly; dress them on a dish and sauce as for the poulardes; serve very hot. No. 610. _Leveraut sauce poivrade._ A young leveret may be occasionally served for a flanc; truss it as for roasting, and lard the fillets very fine, roast it nicely, keeping it rather underdone, dress it on your dish, and serve with a sauce poivrade (No. 32) round it. No. 611. _Levraut au jus de groseilles._ Truss and lard a young leveret as above, then prepare a marinade as for filet de bœuf à la Bohémienne (No. 426), put in the leveret for three days; when ready dry it in a cloth and roast before a sharp fire, keep it moist, serve with a demi-glace (No. 9), in which you have put