Partridges. Bed Partridges. - — -Perdrix Rouges.

Ingredients

• 3 partridges
• ½ pound lard
• 1 pound truffles
• salt

Directions

1. Draw the partridges by the crops and singe them without heating the skin.

2. Do not truss the legs, but cut the points of the claws.

3. Rasp the lard and prepare the truffles; cut large truffles in halves or quarters.

4. Shape the truffles into small pieces and mince the parings.

5. Pass the parings in the rasped lard and stuff the partridges with this mixture.

6. Sew up the crop and truss the legs outside, forming them handsomely.

7. Flatten the stomach for presentation.