Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 2 servings.
Known Ground reconstruction
- 1whole partridge, patted dry
- 3 tbspunsalted butter, divided
- 3 ozcarrot, thinly sliced
- 3 ozturnip, thinly sliced
- 2 ozcelery, thinly sliced
- 1/2small onion, thinly sliced
- 2 1/2 ozlean ham, diced
- 1/2 cupgame fumet
- 1/2 tspsugar
- kosher salt and black pepper, to taste
Known Ground reconstruction
The vegetable-and-ham composition is grounded in Escoffier's no. 1553 Fermière garnish; a small Dutch oven replaces the earthenware terrine. 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. Season the carrot, turnip, celery, and onion with salt and sugar and half-stew them gently in 1 tablespoon butter. Add the diced ham and put the garnish in a small ovenproof casserole.
2. Season the partridge and colour it on all sides in the remaining butter. Set it on the prepared garnish.
3. Add the game fumet, cover, and finish in a 350°F oven until the vegetables are tender and the bird reaches 165°F (74°C).
4. Serve the partridge and Fermière garnish directly from the casserole.
Historical formula
Ingredients
- partridge
- butter
- Fermière garnish
- game fumet
Method
Truss the partridge for an entrée, colour it in butter, and put it in a hot terrine with a Fermière garnish prepared in advance. Add a spoonful of game fumet, cover, complete cooking in the oven, and serve as it stands.
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.
Discussion
Comments are moderated before appearing here. Keep it useful, specific, and civil.
No approved comments yet. Be the first to add something useful.