Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 2 servings.
Known Ground reconstruction
- 1whole partridge, patted dry
- 3 tbspunsalted butter, divided
- 1 ozfresh black truffle, thinly sliced
- 1/2 cupthick béchamel, Soubise
- 2 tbspheavy cream, Soubise
- 1/4 tspsugar, Soubise
- kosher salt, to taste
Soubise
- 1 lbyellow onions, thinly sliced
Known Ground reconstruction
The accompanying sauce is reconstructed from no. 104 instead of using a generic onion purée. Its thick, smooth consistency is intentional. 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. Blanch the onions for 3 minutes, drain and dry them, then stew gently in 1 tablespoon butter. Add béchamel, sugar, and salt; cover and cook for 30 minutes.
2. Blend the onion mixture until completely smooth, then finish it with cream and 1 tablespoon butter. Keep the Soubise hot without boiling.
3. Season the partridge and cook it gently in the remaining butter in a covered casserole, turning to colour evenly, until it reaches 165°F (74°C).
4. Set the partridge on a warm platter, surround it with the truffle slices, and serve the Soubise separately.
Historical formula
Ingredients
- partridge
- butter
- truffle slices
- Soubise sauce
Method
Cook the partridge in butter in a casserole. Serve it surrounded with truffle slices and send Soubise sauce separately.
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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