Tartelettes à la Diane (Partridge and Truffle Tartlets)

Ingredients

• tartlet crusts with notched edges
• forcemeat for lining (as for the preceding tartlets)
• fine escalopes of partridge fillet
• slices of truffle
• Sauce Demi-glace with partridge fumet
• game forcemeat

Instructions

1. Line tartlet crusts with notched edges lightly with forcemeat, as for the preceding tartlets.
2. Fill the inside with fine escalopes of partridge fillet and slices of truffle, sauced with a Demi-glace with partridge fumet.
3. Cover the garnish with a thin layer of light game forcemeat and smooth it into a dome.
4. Decorate each tartlet with a crescent of the same forcemeat piped through a cornet.
5. Put in the oven to poach the forcemeat, and arrange on a napkin.