Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 2whole partridges, patted dry
- 8 ozprepared game-liver gratin forcemeat
- 5 tbspunsalted butter, divided
- 1/2 cupstrong veal jus or demi-glace
- 1 tsplemon juice
- 1/3 cupfine fresh breadcrumbs
- kosher salt and black pepper, to taste
Known Ground reconstruction
The previously unresolved pigeon cross-reference is grounded in Escoffier's 1903 poultry section. A covered ovenproof casserole replaces earthenware. 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. Fill each partridge with gratin forcemeat, truss, and season.
2. Brown and cook the birds in 2 tablespoons butter in a covered casserole at 350°F until each stuffing centre reaches 165°F (74°C).
3. Arrange them in a warm ovenproof serving terrine, moisten lightly with strong veal jus, and add a few drops of lemon juice.
4. Brown the remaining butter until nutty, stir in the fine breadcrumbs, and spoon this mixture over the birds at the last moment.
Historical formula
Ingredients
- partridge
- gratin forcemeat
Method
Stuff the partridge with gratin forcemeat and treat it as Pigeons à la Polonaise. The source gives no separate quantities.
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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