Partridges a la Bearnaise

Truss the partridges as for boiling; fry them in a stewpan with two tablespoonfuls of oil, a clove of garlic, and a little salt; and when browned, add enough conserve of tomatas (Crosse and Blackwell's) to furnish sufficient sauce for the dish, an ounce of glaze, two glasses of white wine, and a good teaspoonful of sweet red Spanish pepper; simmer the whole together for ten minutes, and serve. Olives may he added.

Note.—All kinds of game are excellent when dressed as above.