Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 4 servings.
Known Ground reconstruction
- 4whole partridges, breasts, legs, and livers separated
- 2 oztruffle, finely chopped
- 1 cupprepared chestnut purée
- 1/2 cuppoultry velouté
- 1/2 cupdemi-glace
- 1/2 cupgame stock
- 4small butter-fried croûtons
- 2 tbspbutter
Known Ground reconstruction
Prepared chestnut purée and demi-glace make Escoffier’s velouté-and-fumet components practical while preserving the separate suprêmes and central liver-truffle-chestnut preparation. 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. Poach the legs and livers in game stock until fully cooked. Blend them with truffle, velouté, and chestnut purée; keep warm.
2. Sauté the breast portions gently in butter until the thickest portion reaches 165°F (74°C).
3. Reduce demi-glace with a little poaching stock to make a light sauce.
4. Set a mound of the chestnut purée on each plate, surround it with breast portions and croûtons, and finish with the sauce.
Historical formula
Ingredients
- partridge suprêmes
- legs and livers
- truffles
- game velouté
- chestnut purée
Method
Poach the legs and livers; bone and pound with half their weight of truffles. Pass through a sieve, bind with game velouté, add an equal quantity of chestnut purée, and keep hot. Sauté the suprêmes, arrange with fried crest-shaped croûtons, mound the purée in the middle, and surround with game-fumet demi-glace.
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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