Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 2whole partridges, patted dry
- 3 tbspunsalted butter
- 1 cupdemi-glace
- 1/2 cupgame stock
- 40small green olives, pitted and blanched
- kosher salt and black pepper, to taste
Known Ground reconstruction
The cross-reference is resolved against the 1903 pigeon formula; its unusually exact olive count and two-stage sauce handling are retained. 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 and poêle the partridges in butter in a covered casserole. When about two-thirds cooked, add demi-glace and game stock and simmer for 10 minutes.
2. Lift out the birds. Strain and degrease the sauce, then return sauce and birds to the casserole.
3. Add exactly 20 blanched pitted olives per bird and cook gently for another 7 to 8 minutes, continuing until the partridges reach 165°F (74°C).
4. Serve the birds whole or halved with the olives arranged around or in the centre.
Historical formula
Ingredients
- partridge
- olives
Method
Proceed as for Pigeon with Olives. The source gives no independent quantities or timing for the partridge version.
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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