Perdrix Aux Choux

This is another ancient and popular dish in France and, although the recipe remains more or less the same, for reasons of economy old partridges are often used, but young birds give better results. In the more expensive or refined version of this famous dish, the cabbage is cooked with an old partridge, which is not served at table, young partridges, previously roasted, being added to the cabbage just before serving. The recipe given below is a compromise between the two methods.