Timbale de Perdreau à la Diane (Partridge Timbale à la Diane)

Ingredients

• Butter
• Truffles
• Partridge forcemeat with panada and butter
• Game farce gratin
• Small quenelles of truffled partridge forcemeat
• Mushrooms
• Sauce Madère
• Raw forcemeat
• Partridge suprêmes
• Sauce Diane

Instructions

1. Butter a low-sided timbale mould heavily and line it with crescents of truffle in superposed rows.
2. Coat the bottom and sides with a fairly thick layer of partridge forcemeat with panada and butter.
3. Put the mould at the mouth of the oven for a few minutes to poach this forcemeat.
4. Lay a second layer of game farce gratin over the first.
5. Fill the inside with small quenelles of truffled partridge forcemeat, mushrooms and slices of truffle, bound with reduced sauce Madère.
6. Cover with a layer of raw forcemeat.
7. Poach the timbale in a bain-marie for 30 to 35 minutes.
8. At the moment of serving, turn it out onto the serving dish.
9. Arrange a turban of partridge suprêmes, straight from the spit or the oven, on top.
10. Surround the base with a ribbon of sauce Diane.
11. Serve a sauceboat of the same sauce separately.