Name: Partridges on a Cabbage Bed
Yield: For four people
Cuisine: French
Ingredients: 100 g (3½ oz) lean streaky bacon in 4 thin slices, each cut into 10 little ‘lardons’; 4 thin slices of lean streaky bacon for barding; 4 young partridges and their livers; salt and freshly-ground pepper; 1 litre (1¾ pints) water; 3 litres (5¼ pints) water and 30 g (1 oz) coarse salt; 1 fat green cabbage weighing 2 kg (4 lb 6½ oz); 25 g (1 oz) butter; 4 rounds of French bread; 1 peeled clove of garlic; 2 tablespoons cold water; 2 tablespoons dry white wine

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Perdreaux sur un lit de chou ‘A simple and successful way of serving partridge’

Ingredients

Main ingredients

4 young partridges and their livers
salt and freshly-ground pepper
4 rounds of F

Method

Preparing the partridges

Pluck, draw and singe the partridges if the game-dealer has not already done so.
Scrape the livers carefully to eliminate all the greenish traces of the bitter gall bladder, then crush them with a fork in a saucer.
Season the inside of the birds with salt and pepper, and put in each a slic