Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 2whole partridges, patted dry
- 3fair-sized fresh black truffles
- 1/2 cupMadeira, divided
- 1/4 cuplight meat glaze or demi-glace
- 4 ozfoie gras, large dice
- 2 tbspunsalted butter
- 1/4 cupgame gravy
- kosher salt and black pepper, to taste
Known Ground reconstruction
The source expressly calls for proportional reduction, so this two-partridge reconstruction halves the pheasant quantities while preserving the sealed composition. 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. Simmer the truffles for 5 minutes in half the Madeira and the meat glaze; lift them into a snug terrine.
2. Stiffen the foie-gras dice in the truffle liquor, stuff the partridges, and truss them.
3. Brown and partially cook the birds in butter, then set them over the truffles with their strained poêling liquor, remaining Madeira, and game gravy.
4. Cover tightly and bake at 350°F until each stuffing centre reaches 165°F (74°C). Serve from the terrine.
Historical formula
Ingredients
- partridge
- truffles
- foie gras
- Madeira
- game gravy
Method
Proceed as for Pheasant Souwaroff, reducing the truffle and foie-gras quantities to the bird’s size; finish sealed in a terrine with Madeira, game gravy, and reduced poêling liquor.
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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