Put a brace of Partridges into a stewpan with butter, two glasses of Chablis, and two glasses of stock, add a bouquet garni, very little garlic, two cloves, salt and pepper; let them simmer gently. Take them off when done, pass the gravy through a sieve, add a little butter and flour to thicken it, a small piece of glaze, a little cayenne and salt. Pour the Sauce over the Partridges, and cover over all with two spoonfuls of grated Parmesan cheese; put a few breadcrumbs and pieces of clarified butter on this, and set the whole on a baking sheet in the oven. Brown the birds well, and serve with Sauce espagnole or Sauce piquante.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)