Crépinettes de Perdreau (Partridge Crépinettes)

Ingredients

• partridge meat
• the other elements and proportions of the Crépinettes de volaille
• 50 grammes chopped truffles
• light purée of chestnuts

Instructions

1. Follow the method and proportions of the Crépinettes de volaille, using partridge meat in place of the poultry meat.
2. Add 50 grammes of chopped truffles for each livre of hash.
3. Shape the crépinettes a little smaller than those of poultry.
4. Serve a light purée of chestnuts, or a purée of lentils, at the same time.