By Auguste Escoffier
Cook the partridge en Casserole with butter. When three-quarters cooked, surround with 50 g (2 oz) slices of raw truffle, add ¼ dl (1 fl oz or ⅛ U.S. cup) flamed brandy and 1 tbsthin Meat Glaze.
Complete the cooking and serve accompanied with Sauce Soubise.
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