Bone out the inside of the partridge then stuff it with a partridge forcemeat with panada and butter containing chopped truffle.
Slip a few slices of very black truffle between the skin and the breast and truss en Entrée. Wrap in
When ready, remove the muslin and string and place the partridge in a suitable dish. Reduce the cooking liquid, add
Serve the partridge accompanied with the sauce and a suitable garnish such as flap mushrooms sautéed in butter, or a purée of chestnuts.
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