3641 Perdreau Alexis

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the partridge and when ready, arrange on a dish surrounded with peeled and depipped Muscatel grapes.

Serve accompanied with the deglazed juices from the cooking of the partridge.