Partridge à la LAUTREC

Known Ground reconstruction

A two-zone grill makes the source's gentle grilling practical and allows the bird to reach a safe temperature without scorching. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Heat a grill for two-zone cooking. Season the flattened partridge and brush it with 1 tablespoon melted butter.

2. Grill the bird mostly over indirect medium heat, turning once, until it reaches 165°F (74°C); move briefly over direct heat only to colour the skin. Grill the six mushroom caps alongside it.

3. Mix 1 tablespoon butter with parsley, 1 teaspoon lemon juice, salt, and pepper. Fill each hot mushroom cap with a small spoonful of this maître-d'hôtel butter.

4. Arrange three mushrooms on either side of the bird, thread the warm demi-glace around them, and finish the partridge with a few drops of lemon juice and the remaining melted butter.

Historical formula

Method

Select a young partridge; open its back; slightly flatten it with a butcher’s beater; pierce it through with a skewer; season it with salt, pepper and melted butter, and gently grill.

At the same time grill six small mushroom-heads.

Dish the partridge; on either side of it set the mushrooms, each of which should be garnished with a coffeespoonful of Maître-d’hôtel butter; surround the mushrooms with a thread of melted meat glaze and sprinkle the partridge with a few drops of lemon juice.

Source

A Guide to Modern Cookery — Recipe no. 1867.