A LA Cumberland

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• filets de perdreaux (partridge fillets)
• beurre (butter)
• truffes (truffles)
• filet-mignons (tenderloin)
• farce crue (raw stuffing)
• sauce Villeroi
• glace succulente (rich glaze)
• fumet (flavorful stock)
• velouté (velouté sauce)
• petites truffes (small truffles)
• quenelles en rognon (kidney dumplings)

Also mentioned in the method: breadcrumbs

Directions

1. Remove the fillets from tender partridges, discarding the wing. Flatten them slightly.

2. Take the six best fillets and place 2 lightly beaten tenderloins on the inner side of each, topping with a slice of black truffle.

3. Arrange the fillets in a buttered shallow casserole and cover with buttered paper.

4. Trim the remaining fillets, season, and briefly cook in butter. Press them lightly to cool.

5. Open the fillets lengthwise without cutting through, and fill with a thin layer of truffle stuffing.

6. Seal the joints with raw stuffing and dip in a reduced Villeroi sauce until not too thick.

7. Place them on a baking sheet with space in between. Once the sauce cools, coat them twice in breadcrumbs.

8. Use the partridge legs and carcasses to make a flavorful stock, incorporating it into a reduced velouté sauce, keeping it warm in a bain-marie.

9. Prepare a garnish of small truffles and kidney dumplings, binding them with a bit of sauce and keeping warm.

10. Create a slightly concave border of stuffing on top, decorated with truffles on the sides.