Partridge Suprêmes Magenta

Known Ground reconstruction

The already-reviewed partridge mousseline supplies the soufflé mixture. A sheet pan and second light pan provide the source's weighted cooling step. 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. Season the suprêmes and sauté only their inner sides in 1 tablespoon butter. Place cooked-side up on a tray, cover with parchment and a second light pan, and cool.

2. Shape a dome of partridge mousseline over each sautéed face and decorate with truffle pieces. Drizzle with the remaining melted butter.

3. Bake at 350°F only until each breast and its mousseline topping reach 165°F (74°C).

4. Reduce Madeira with demi-glace, fumet, and remaining truffle to a short sauce; serve it with the finished suprêmes.

Historical formula

Ingredients

• partridge suprêmes
• partridge soufflé mixture
• truffle
• Madeira sauce

Method

Sauté the suprêmes only on their inner side and cool under a light weight. Coat that side with partridge soufflé mixture shaped in a dome and decorated with truffle. Moisten with hot butter and put in the oven only long enough to finish the suprêmes and poach the soufflé. Serve with Madeira sauce scented with truffle essence.

Source

Le Guide Culinaire — Relevés et entrées de gibier, pp. 895–953.