Partridge Wrapped in Lettuce Leaves

Name: Partridge Wrapped in Lettuce Leaves (Perdreau sauté au feuilles de laitue)
Cuisine: Swiss
Ingredients: 8 large Cos lettuce leaves; 8 partridge breasts, skinned and well trimmed; 150 ml (¼ pt) game stock; 1 small onion, skinned and finely chopped; 50 g (2 oz) fresh mushrooms, sliced; Cayenne pepper; a squeeze of lemon juice; salt and freshly ground pepper; salt and freshly ground pepper

Perdreau sauté au feuilles de laitue

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Handle the breasts with care, and sauté until just pink for maximum tenderness.

Ingredients

8 large Cos lettuce leaves
8 partridge breasts, skinned and well trimmed
150 ml (¼

Europe
Switzerland
France
Main course
Starter
Gluten-free

Method

Blanch the lettuce leaves in boiling water for 30 seconds. Dip in ice-cold water then drain well on kitchen paper or a teatowel.
Remove the thick, central stalk from the leaves.
In a non-stick frying pan, seal the seasoned partridge breasts quickly on both sides. Wrap each one in a lettuce leaf.
Place the lettuce packages in a gratin dish, and