Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 2whole partridges, patted dry
- 5 ozfresh black truffle, divided
- 3 tbspunsalted butter
- 1/2 cupMadeira
- 12small truffled game or poultry quenelles, poached
- 1 cupdemi-glace
- 1/2 cupgame stock
- 1 tbspcold butter
- kosher salt and black pepper, to taste
Known Ground reconstruction
Prepared demi-glace supplies the restaurant-scale sauce foundation; the truffle stuffing, quenelle border, and use of the bird's cooking liquor remain distinct. 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. Put about half the truffle into the partridge cavities, truss the birds, and season them.
2. Brown the birds in butter in a covered Dutch oven, add Madeira, and cook gently until they reach 165°F (74°C). Rest them while finishing the sauce.
3. Strain and degrease the poêling liquor. Reduce it with demi-glace, game stock, and most of the remaining chopped truffle; finish with cold butter.
4. Arrange the poached truffled quenelles around the partridges, spoon over a little sauce and truffle, and serve the remaining Périgueux sauce separately.
Historical formula
Ingredients
- partridge
- truffles
- Périgueux sauce
Method
Proceed as for Pheasant à la Périgueux: truffle and poêle the bird, garnish with truffled game quenelles, and serve Périgueux sauce enriched with the reduced, degreased poêling liquor.
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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