Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 2young partridges, patted dry
- 1mature partridge or chicken carcass, for flavoring; optional
- 1large green cabbage, quartered
- 3 tbspbutter
- 1 cupgame stock
- 1/2 cupdemi-glace
Known Ground reconstruction
A heatproof bowl makes the chartreuse shape achievable at home. The flavoring-bird role is retained as an optional carcass rather than turning the dish into a one-pot cabbage braise. 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. Parboil cabbage and braise it with butter, stock, and the optional flavoring carcass until tender; discard the carcass.
2. Roast the young partridges separately until the thickest portion reaches 165°F (74°C).
3. Line a warmed bowl with cabbage, pack in more cabbage, set the partridges in the center, and cover completely with the remaining cabbage.
4. Warm for 10 minutes, invert onto a platter, and serve with game-stock demi-glace.
Historical formula
Ingredients
- old partridge
- young partridge
- cabbage
Method
Braise cabbage with an old partridge browned in butter. Line the chartreuse, fill with cabbage and separately roasted young partridges, and finish in a bain-marie as for Chartreuse of Pigeons.
Source
Le Guide Culinaire — Relevés et entrées de gibier, pp. 895–953.
Updated since publication
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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