1 Truffle slices (enough for 5 per mignon fillet), cut with pointed edges
1 Chicken Force-meat I. or II. (quantity sufficient to stuff large fillets)
1 Unsalted butter, melted (for greasing pan and brushing fillets)
1 tablespoon (15 ml) Madeira wine
2 tablespoons (30 ml) mushroom liquor
Instructions
1. Heat the oven to 425°F (220°C). Grease a shallow baking pan, approximately 9 x 13 inches (23 x 33 cm).
2. Remove the skin from the breasts of all three partridges. Cut off the breasts, leaving the wing joints attached. From each breast, separate the large (main) fillet from the small mignon (tenderloin) fillet — this is standard poultry butchery: the large fillet is the pectoral muscle, the mignon is the smaller inner muscle lying beneath it.
3. Prepare the mignon fillets: make five parallel slanting incisions in each one. Into each incision, insert a slice of truffle so that a portion of the truffle protrudes from the cut, its exposed edge trimmed to a decorative point.
4. Prepare the large fillets: starting at the outer edge of each large fillet, make a deep horizontal cut nearly — but not entirely — through the fillet, creating a pocket. Fill each pocket with Chicken Force-meat, pressing gently so the fillet closes around the stuffing without tearing.
5. Lay each prepared mignon fillet on top of its corresponding large stuffed fillet in the greased pan.
6. Brush the assembled fillets generously with melted butter. Pour the Madeira wine and mushroom liquor evenly over the fillets. Lay a sheet of buttered parchment paper (period term: buttered paper) directly over the top to keep the surface moist during baking — this technique is called papillote-style covering and prevents the delicate breast meat from drying out.
7. Bake at 425°F (220°C) for 12–15 minutes, until the partridge flesh is just opaque throughout, the force-meat feels firm when pressed through the paper, and an instant-read thermometer inserted into the thickest part of the stuffed fillet reads 165°F (74°C). The surface should be lightly golden where the butter has basted the edges.
8. Remove the parchment, plate the fillets, and serve immediately with Supreme Sauce.
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