Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 1mature partridge or game-bird carcass, for flavoring
- 1young partridge, patted dry
- 1large green cabbage, quartered and blanched
- 6 ozlean bacon, cut into small rectangles
- 2 tbspunsalted butter
- 2 cupsgame stock
- 1/2 cupdemi-glace
- 1/2 cupconcentrated game fumet
- kosher salt and black pepper, to taste
Known Ground reconstruction
A mature game-bird carcass may supply the older bird's flavoring role when a whole old partridge is unavailable. The optional decorative chartreuse is kept separate as the collection's cabbage-timbale recipe. 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. Brown the mature partridge or carcass in butter. Add the blanched cabbage, bacon, and game stock; cover and braise gently until the cabbage is very tender and flavored by the bird. Discard the spent carcass and drain the cabbage well.
2. Meanwhile roast the young partridge at 400°F until the thickest portion reaches 165°F (74°C); rest it briefly.
3. Reduce demi-glace with the concentrated fumet to a lightly coating half-glaze.
4. Mound the drained cabbage on a platter, set the young partridge on it, arrange the bacon rectangles around the bird, and thread the fumet-flavored half-glaze around the cabbage.
Historical formula
Method
Prepare a garnish of braised cabbages as explained under No. 2100, and add thereto an old partridge, browned in the oven or on the spit. Meanwhile, roast or _poële_ a very tender young partridge and keep it underdone.
Dish the cabbages, which should be well drained; set the young partridge upon them, and surround with small rectangles of very lean bacon, cooked with the cabbages, and a thread of half-glaze sauce, flavoured with game _fumet_.
N.B.—This dish may be given a more decorative appearance by means of a sort of _Chartreuse_, which is prepared as follows:—Line a large bowl or a buttered, round-bottomed timbale with roundels of sausages; roundels of carrots arranged in superposed rows, separated by a line of French beans or peas; and small rectangles of bacon, laid side by side.
Line the inside of the timbale with a thick layer of cabbages, and put the young partridge, breast undermost, in the middle (the partridge may also be carved up). Cover the cabbages and press the latter with a fork; turn the timbale out on a dish and tilt the latter that all the grease may fall before withdrawing the timbale, which answers the purpose of a mould.
Surround with a thread of half-glaze sauce, flavoured with game _fumet_.
Source
A Guide to Modern Cookery — Recipe no. 1869.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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