3643 Perdreau à la Bourguignonne

Name: Perdreau à la Bourguignonne
Cuisine: France
Ingredients: terrine; partridge; button onions; cooked button mushrooms; red wine; game

Preparation info

Appears in

Published 1903

Method

Truss the partridge en Entrée’, Poêlé it, keeping it only three-quarters cooked, then place in a Terrine together with