Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 6 servings.
Known Ground reconstruction
- 1 lbboneless skinless partridge meat, very cold and cubed
- 2egg whites, very cold
- 2 cupsheavy cream, very cold
- 2 tspkosher salt
- 1/4 tspwhite pepper
- 1/8 tspnutmeg
- 2 tbspunsalted butter, for the dish
- 1 cupdemi-glace
- 1/2 cupconcentrated partridge fumet
Known Ground reconstruction
The reconstruction follows the source's direct pheasant cross-reference, using a processor and sieve for the partridge mousseline. 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. Heat the oven to 350°F and butter a 2-quart soufflé dish. Process the cold partridge with salt, pepper, and nutmeg to a fine paste.
2. Work in the egg whites, pass through a fine sieve, then gradually incorporate the cold cream over ice.
3. Fill the dish and bake until risen and 165°F (74°C) at the centre, about 30 to 40 minutes.
4. Warm the demi-glace with partridge fumet and serve it separately with the soufflé.
Historical formula
Ingredients
- partridge mousseline forcemeat
- game demi-glace
Method
Prepare a partridge mousseline forcemeat and proceed as for Pheasant Soufflé: set it in a buttered soufflé pan, cook in a moderate oven, and serve game-flavoured demi-glace 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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