Remove the breasts to the partridges.
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| Ingredients to make breasts (supreme) of fill: |
| 12 partridges 6 tablespoons of butter 4 teaspoons of foie-gras 1 tablespoon of cornmeal (maicena) 0.1 cups of cream 12 slices of truffle 500 grams of laminated mushrooms |
Ingredients to make breasts (supreme) of fill:
2. Save the mushrooms with two thirds the butter.
3. Reserve.
4. Put the breasts in the rest of the butter, almost out of the heat for two or three hours to be cooked with heat.
5. When cooked, remove and open in half.
6. Put a piece of foie-gras and place in a crown-shaped source.
7. Cover with a sauce that will be done with the juice that the partridges with cornmeal have detached.
8. When they are going to serve, a little cream of milk is added and put on a truffle slice on each breast.
9. The mushrooms are placed in the center of the fountain.
10. Put the foie-ras at the last minute to be good.
11. This stew is very fine and can also prepare with chicken.
