Stewed Partridges with Brussels Sprouts a LA Moderne

Ingredients

• 8 boned partridges
• 1 pint best stock
• 1 onion, chopped
• 1 carrot, yellow part only, chopped
• ½ head white celery, chopped
• 2 pounds sausage meat
• 6 chopped truffles
• 8 chopped preserved champignons
• herbaceous mixture (to taste)
• pepper (to taste)
• coarse sea salt (to taste)

Directions

1. Chop the bones from the partridges and place them in a stewpan with stock, onion, carrot, and celery.

2. Bring to a boil, skim, and let simmer gently for 1 hour.

3. Pound the sausage meat in a mortar, then rub it through a wire sieve.

4. Mix in the chopped truffles, champignons, herbaceous mixture, pepper, and salt.

5. Divide the mixture into 16 equal portions.

6. Cut the boned partridges open down the back and between the fillets, removing the legs and rump.

7. Flatten each half slightly to spread out the fillets.

8. Place a portion of sausage mixture into each half and form into round balls.

9. Tie each ball with two pieces of calico to maintain their shape.

10. Place the balls in a stewpan and cover with boiling second stock.

11. Slowly boil for 45 minutes, ensuring they cook evenly.

12. Check one for doneness, then retie the others if necessary.