Potage à la Reyne, with Partridges, Quails, or other sorts of Fowl

Let fresh Partirdges, after they have been scalded and well truss'd, be boil'd in good Broth, with a good Faggot of fine Herbs, some thin slices of Bacon and pieces of Lemmon; whilst a Cullis is making of the Breast of a roasted fat Pullet, or Capon; minc'd and pounded in a Mortar, with the Crum of a Loaf soak'd in Broth, and strain'd thro' the Hair-sieve. Let this Cullis be put into a little Pot, well cover'd; and let your Potage, that ought to be made of Bread-crusts, be laid a soaking with strained Broth. Afterwards set your Fowls in the same Potage, sprinkle all with good Gravy, and before they are served up, squeeze the Juice of a Lemmon into the Cullis: A farced Loaf must also be put in the middle of the Potage, with the Fowls round about; the Cullis must be pour'd upon them; and a Border is to be made about the Dish, with farced Cocks-combs, Sweet-breads of Veal larded and roasted, other Slices of Veal-sweet-breads in Ragoo, and Artichoke-bottoms: Lastly, the Breasts of the Partridges, or other Fowls, must be cover'd with Slices of black Truffles, and all dispos'd of in a good order. As for the farced Loaf, it must be stuff'd with a good Hash of a roasted Fowl, pieces of Truffles and Mushrooms, and small Asapragus-tops, according to the Season.

A lesser quantity of Potage, may be made of a single Partridge, without a farced Loaf, observing all the rest of the Circumstances, as much as Convenience, or the allowed Expences will admit of.

A Potage of farced Partridges, may be also prepar'd; which ought to be garnish'd with larded Fricandoes dress'd in a Ragoo, also Veal-sweet-breads, Mushrooms, Artichoke-bottoms, Cocks-combs, and Truffles; adding the Juice of a Lemmon, when brought to Table.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 201-202.