4 red-legged partridges
100 gr olive oil
50 gr vinegar
0.5 litres white wine
1 kg onions, peeled
200 gr carrots
5 cloves garlic
Bay leaf
Black pepper
Cooked truffle:
1 truffle (10 gr)
50 gr dewlap
30 gr foie
2 slices pork belly fat
Carta Fata paper
Truffled beer meringues:
110 gr truffled beer
15 gr beer liqueur
125 gr egg white
7.5 gr powdered egg white
25 gr sugar

Partridge: Blanch the partridges in boiling water for 1 minute. Cool and season with salt and pepper. Chop the onion and carrots in julienne slices. Place the partridges in a pot with the onion, carrots and other ingredients, and cook for 40 minutes.
Cooked truffle: Wrap the truffle with the belly fat then wrap in Carta Fata paper with the other ingredients. Seal and bake for 30 minutes at 120º. Remove from the oven and add the juices to some puréed potato.
Truffled beer meringues: Mix all the ingredients and chill for 10 minutes. Beat the meringue and transfer to a piping bag. Pipe into small peaks and bake. 

TO SERVE: Serve some truffled potato purée and top with a partridge. Grate some warm truffle over the top. Add sauce.


Finish with the beer meringues.