Partridge en DEMI-DEUIL

Known Ground reconstruction

Butter-based forcemeat follows one of Escoffier's stated options. Food-safe cheesecloth replaces muslin, and the brandy is ignited in a clear pan before being added to the reduced fumet. 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. Process the cold thigh meat with salt and pepper to a paste. Add egg white, cream, butter, and half the chopped truffle while keeping the mixture cold.

2. Fill the boned breast cavity with forcemeat. Slip the remaining truffle slices between breast meat and skin, truss the bird, and wrap it snugly in food-safe cheesecloth.

3. Poach gently in the game stock, without boiling, until the centre of the stuffing reaches 165°F (74°C), about 30 minutes. Remove the cloth and twine and keep the bird warm.

4. Reduce 1 1/2 cups poaching fumet until lightly coating. Away from the hood and other flames, ignite the brandy in a small clear pan, let the flame subside, and stir it into the fumet. Strain and serve separately.

Historical formula

Method

Bone the breast and fill the partridge with truffled partridge forcemeat, prepared with panada or butter. Between the skin and the fillets, slip a few slices of very black truffle; truss as for an entrée; wrap the piece in muslin, and poach it for thirty minutes in a game _fumet_.

When about to serve, remove the muslin; take the string off, and dish the partridge. Reduce the _fumet_ in which the partridge has poached; strain it; add thereto a liqueur-glassful of burnt liqueur-brandy, and send this reduced _fumet_ separately.

Source

A Guide to Modern Cookery — Recipe no. 1865.