Perdreau en Demi-deuil (Partridge en Demi-deuil)

Ingredients

• 1 partridge
• truffled partridge forcemeat with panada and butter
• slices of good black truffle
• game fumet
• 1 small glass fine Champagne
• a muslin

Instructions

1. Bone the breast of the partridge and fill the inside with truffled partridge forcemeat made with panada and butter.
2. Slip a few slices of good black truffle between the skin and the fillets.
3. Truss the bird as for an Entrée and wrap it in a muslin.
4. Poach it 35 to 40 minutes in a game fumet.
5. At the moment of serving, remove the muslin, untruss the partridge and dress it.
6. Reduce the poaching liquor, strain it and add a small glass of flamed fine Champagne.
7. Serve this reduced liquor separately.