Suprêmes de Perdreau Véron (Partridge Suprêmes Véron)

Ingredients

• Partridge suprêmes
• Partridge legs
• Partridge livers
• Truffles
• Velouté de gibier
• Chestnut purée
• Butter
• Croûtons cut in cockscomb shape
• Sauce Demi-glace with game fumet

Instructions

1. Lift and trim the suprêmes.
2. Poach the legs and the livers, then bone them.
3. Pound the flesh of the legs and the livers with half their weight of truffles.
4. Pass the mixture through a sieve.
5. Bind this purée with a few spoonfuls of Velouté de gibier.
6. Add the same quantity of chestnut purée, butter lightly and keep hot.
7. A few minutes before serving, sauté the suprêmes in butter.
8. Dress them in a turban, alternating them with cockscomb croûtons fried in butter.
9. Arrange the prepared purée in a dome in the middle.
10. Surround with a few spoonfuls of sauce Demi-glace with game fumet.
11. Serve a sauceboat of the same sauce separately.