84 Partridges on a Cabbage Bed

Preparation info
  • For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

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


Main ingredients

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


Preparing the partridges

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