Suprêmes de Perdreau Magenta (Partridge Suprêmes Magenta)

Ingredients

• Partridge suprêmes
• Butter
• Appareil à Soufflé de perdreau (partridge soufflé mixture)
• Truffle
• Hot butter
• Sauce Madère with truffle essence

Instructions

1. Lift the suprêmes.
2. Sauté them in butter on the inner side only.
3. Cool them under a light press.
4. Mask the browned side with partridge soufflé mixture and smooth it into a dome.
5. Decorate each with a slice of truffle.
6. Arrange on a baking tray and baste with hot butter.
7. Put in the oven just long enough to finish cooking the suprême and poach the soufflé.
8. Coat the bottom of the serving dish with sauce Madère with truffle essence and dress the suprêmes on it.
9. Serve a sauceboat of the same sauce separately.