Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 2 servings.
Known Ground reconstruction
- 1very young partridge, split, opened, and flattened
- 3 tbspunsalted butter, melted
- 1 cupfine breadcrumbs
- 2 tbspDijon mustard, for Diable option
- 1 pinchcayenne pepper, for Diable option
- 1/2 cupdevilled sauce, for serving
- kosher salt and black pepper, to taste
Known Ground reconstruction
One recipe presents both alternatives because the historical entry does. The choice is made explicit in the steps instead of blending the two names into one generic grilled bird. 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 melted butter.
2. For Crapaudine, coat directly with breadcrumbs. For Diable, partly cook the buttered bird first, then coat with mustard mixed with cayenne and press on the breadcrumbs.
3. Grill gently, mostly over indirect heat, until the thickest portion reaches 165°F (74°C) and the crumb coating is browned.
4. Serve the whole flattened bird with devilled sauce separately.
Historical formula
Ingredients
- young partridge
- butter
- seasoning
Method
Use young partridges, called pouillards in hunting terms. For either Diable or Crapaudine, follow the corresponding pigeon treatment; the source gives no separate quantities.
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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