Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 4whole partridges, patted dry
- 4thick brioche croûtons, butter-fried
- 8small poultry quenelles
- 8 ozmushrooms, thickly sliced
- 4 ozchicken gizzards, cooked and halved
- 1 oztruffle, optional
- 1 cupdemi-glace
- 1/2 cupgame stock
Known Ground reconstruction
This follows the source’s explicit Pheasant Régence cross-reference. Prepared poultry quenelles and chicken gizzards are practical substitutes for specialized historical garnish components. 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. Roast partridges until the thickest portion reaches 165°F (74°C), then rest them.
2. Warm the croûtons, quenelles, mushrooms, gizzards, and optional truffle in butter.
3. Reduce demi-glace with game stock and roasting juices.
4. Set partridges on croûtons, arrange the garnish around them, and serve the sauce separately.
Historical formula
Ingredients
- partridge
- game quenelles
- mushrooms
- Salmis sauce
Method
Use the Pheasant Régence procedure: poêle the bird, set it on a butter-fried croûton, garnish with game quenelles, mushrooms, and cocks’ kidneys, and serve truffle-scented Salmis sauce.
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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