Recipe: 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.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)