Partridge LADY CLIFFORD

Known Ground reconstruction

The Soubise follows no. 104 at home scale. The truffle is added late as directed; a thermometer replaces the source's three-parts-done judgment. 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. For the Soubise, blanch the onions for 3 minutes, drain and dry them, then stew gently in 1 tablespoon butter. Add béchamel, sugar, and salt; cover and cook 30 minutes. Blend smooth and finish with cream and 1 tablespoon butter.

2. Season the partridge and cook it gently in the remaining butter in a covered saucepan, turning to colour it evenly.

3. When the bird is nearly done, add all the truffle slices and the meat glaze. Away from the hood and other flames, ignite the brandy in a small clear pan; when the flame subsides, add it to the bird. Continue until the partridge reaches 165°F (74°C).

4. Serve the partridge with its truffle and glaze; send the hot Soubise separately.

Historical formula

Method

Cook the partridge in butter in a saucepan. When it is three-parts done, surround it with two oz. of fine slices of raw truffle; add a liqueur-glassful of burnt brandy and one tablespoonful of clear melted meat glaze.

Serve a Soubise sauce at the same time and separately.

Source

A Guide to Modern Cookery — Recipe no. 1868.