Perdreau en Demi-Deuil

Ingredients

• the partridge
• truffled partridge forcemeat
• panada or butter
• a liqueur-glassful of burnt liqueur-brandy

Method

1. 1

   Bone the breast and fill the partridge with truffled forcemeat.

2. 2

   Slip slices of black truffle between the skin and fillets, truss as for an entrée, wrap in muslin, and poach for thirty minutes in game fumet.

3. 3

   Remove the muslin, take off the string, and dish the partridge.

4. 4

   Reduce the fumet, strain it, and add burnt liqueur-brandy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 340. The excerpt below is the record exactly as published.

PERDREAU EN DEMI-DEUIL Bone the breast and fill the partridge with truffled partridge forcemeat, prepared with panada or butter. Between the skin and the fillets, slip a few slices of very black truffle; truss as for an entrée; wrap the piece in muslin, and poach it for thirty minutes in a game fumet. When about to serve, remove the muslin; take the string off, and dish the partridge. Reduce the fumet in which the partridge has poached; strain it; add thereto a liqueur-glassful of burnt liqueur-brandy

Cook this with the app: pantry check, scaling, and the assistant.