3643 Perdreau à la Bourguignonne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Truss the partridge en Entrée’, Poêlé it, keeping it only three-quarters cooked, then place in a Terrine together with 6 glazed button onions and 6 cooked button mushrooms. Deglaze the pan with 2 dl (7 fl oz or U.S. cup) red wine, reduce by two-thirds and add 1 tbsgame-flavoured Sauce Demi-glace. Pass through a fine strainer and remove any fat.

Pour this sauce over the partridge, cover with the lid and finish cooking in the oven.

Serve the dish as it is.