3642 Perdreau Bonne-Maman

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Chop the partridge liver together with double its quantity of foie gras, a little chopped truffle and parsley and a tablespoon of fried breadcrumbs. Mix well together and stuff the partridge with it.

Truss it en Entrée and cook en Casserole with 6 cloves of well blanched garlic. When three-quarters cooked, sprinkle with a little Armagnac, add 6 slices of raw truffle, replace the lid and complete its cooking.

Serve the dish as it is.