Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 4whole partridges, patted dry
- 2 tbspbutter
- 2shallots, minced
- 1/2 cupdry red wine
- 1 cupgame stock
- 1/2 cupdemi-glace
- 6 ozmushrooms, quartered
- 1 oztruffle, thinly sliced; optional
- 1 tbspcold butter
Known Ground reconstruction
This follows the pheasant salmis structure named by Escoffier, using demi-glace in place of a restaurant game Espagnole and current poultry guidance instead of the historical underdone direction. 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 the partridges at 375°F until the thickest portion reaches 165°F (74°C). Rest, joint, and reserve carcasses and trimmings.
2. Brown the carcasses and shallots in butter. Add wine, stock, and demi-glace; simmer 15 minutes, strain, and reduce until lightly coating.
3. Sauté mushrooms in butter. Warm the partridge pieces briefly in the sauce and finish it with cold butter.
4. Serve with mushrooms, optional truffle, and the finished salmis sauce.
Historical formula
Ingredients
- roast partridge
- red wine
- shallots
- game Espagnole
- truffle
Method
Use Pheasant Salmis with partridge: roast it moderately underdone, cut into portions, make the sauce from carcass and trimmings with reduced red wine, shallots, and game Espagnole, strain and reduce, finish with butter, and serve with truffle and mushroom.
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.
Discussion
Comments are moderated before appearing here. Keep it useful, specific, and civil.
No approved comments yet. Be the first to add something useful.