3642 Perdreau Bonne-Maman

Name: Perdreau Bonne-Maman
Cuisine: France
Ingredients: garlic; fried breadcrumbs; parsley; truffle; raw truffle; armagnac; foie gras; partridge

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Chop the partridge liver together with double its quantity of foie gras, a little chopped truffle and