Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 6 servings.
Known Ground reconstruction
- 1 lbboneless skinless partridge meat, very cold and cubed
- 2egg whites, very cold
- 2 cupsheavy cream, very cold
- 2 tspkosher salt
- 1/4 tspwhite pepper
- 1/8 tspnutmeg
- 2 tbspunsalted butter, for molds
- 2partridge carcasses
- 4 cupsunsalted chicken stock
- 1 cupdemi-glace
Known Ground reconstruction
The reviewed pheasant method is transferred without changing its structure; a processor and sieve replace mortar and tammy. 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. Simmer the carcasses in the stock until reduced by half; strain the partridge fumet and reserve it for poaching and sauce.
2. Process the cold meat with salt, pepper, and nutmeg. Add egg whites, pass through a fine sieve, and gradually work in the cold cream over ice.
3. For one mousse, fill a buttered 1 1/2-quart mold and poach it in a 325°F water bath to 165°F (74°C). For mousselines, shape 12 oval quenelles and poach them gently in fumet to the same temperature.
4. Reduce the demi-glace with 1 cup fumet. Unmold the mousse or arrange the individual mousselines and serve with the sauce.
Historical formula
Ingredients
- partridge
- game fumet
Method
Use the notes given for pheasant mousses and mousselines. The partridge carcasses and trimmings form the fumet for the accompanying sauces.
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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