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l. Partridge Salad.
Boil eight eggs hard, shell them, throw them into
cold
water; cut a thin slice off the bottom to facilitate
the
proper placing of them in the dish ; cut each
one into
four, lengthwise ; make a very thin, fiat border
of butter
about one inch from the edge of the dish you
are going
to serve them on ; fix the pieces of egg upright,
close to
each other, the yolk outside, or alternately
the white and
yolk ; place in the centre a layer of fresh salad
that
may be in season, and having previously roasted
a young
partridge rather underdone, which you cut into
eight or
ten pieces, you prepare sauce as follows :-Put
a table-
spoonful of shallots, finely chopped, in a basin,
one ditto
of powdered sugar, the yolk of an egg, a teaspoonful
of
chopped parsley, tarragon, or chervil, and a
quarter of an
ounce of salt ; mix in by degrees, with a wooden
spoon,
four spoonfuls of oil and two of Chili vinegar
; when all
is mixed, put it on ice or in a cold place ;
when ready
to serve up, whip a gill of cream rather thick,
lightly mix
this with it, lay the inferior parts of the partridge
on the
salad, sauce over so as to cover each piece,
then lay over
the salad and the remainder of the partridge
; again sauce
over, and serve.
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