Tartelettes à la Diane

Ingredients

• tartlet shells (croûtes dentellées)
• fine escalopes of partridge breast fillets
• truffle slices (lames de truffes)
• demi-glace (rich brown sauce) with partridge stock
• game forcemeat (farce de gibier)

Instructions

1. Fill the interior of the lightly fluted tartlet shells with fine escalopes of partridge breast fillets and truffle slices, dressed with demi-glace (rich brown sauce) made with partridge stock (fumet de perdreau).
2. Cover the filling with a thin layer of light game forcemeat (farce de gibier), smooth it into a dome shape, and decorate each tartlet with a crescent of the same forcemeat piped from a pastry cone.
3. Pass through the oven for poaching of the forcemeat, and arrange on a napkin for service.