Partridge Crépinettes

Known Ground reconstruction

The batch is scaled to one pound of combined forcemeat. Caul fat is essential to the named preparation and is not silently replaced with sausage casing. 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. Finely mince the cold partridge and bacon together. Mix with truffle, eggs, salt, and pepper until evenly bound; keep cold.

2. Divide into ten portions of 1 1/2 to 2 ounces each. Shape into flat ovals and wrap each securely in a piece of caul fat.

3. Brush with melted butter, roll in fine breadcrumbs, and grill gently over moderate heat, turning carefully, until each reaches 165°F (74°C).

4. Arrange the crépinettes in a crown and serve with a light chestnut or lentil purée.

Historical formula

Method

After substituting the meat of a young partridge, cleared of all tendons, for the veal sweetbreads, and fresh bacon for calf’s udder, proceed exactly as directed (as regards quantities and other particulars) under “Crépinettes de ris de Veau” (No. 1222), taking care to add three oz. of chopped truffles per lb. of the forcemeat.

Divide up the forcemeat into portions one and one-half oz. to two oz. in weight; wrap them in pig’s caul; roll them first in melted butter and then in bread-crumbs, and grill them gently.

The usual accompaniment to these crépinettes is a light chestnut or lentil purée.

Source

A Guide to Modern Cookery — Recipe no. 1870.