Perdrix aux Choux (Partridge with Cabbage)

Ingredients

• 1 partridge
• Bards of pork fat
• Cabbages
• Belly bacon
• 1 small Paris sausage
• 2 carrots
• Butter
• Sauce Demi-glace with game fumet

Instructions

1. Truss the partridge as for an Entrée, bard it and colour it in the oven.
2. Braise it with the cabbages, the blanched belly bacon, a small Paris sausage and 2 carrots.
3. Remove the bacon and the sausage in good time.
4. Carry the cooking of the cabbages and of the partridge right through.
5. Butter a round-bottomed timbale and line it with rounds of carrot, rounds of sausage and thinly cut rectangles of bacon.
6. Line the timbale with a thick layer of cabbage.
7. Place the untrussed partridge in the middle, cover it with cabbage and hold it at the mouth of the oven (the printed time is illegible).
8. Turn it out onto the serving dish at the moment of serving.
9. Drain off the juice fallen onto the dish before removing the timbale.
10. Surround the base with a few spoonfuls of sauce Demi-glace with game fumet.