3646 Perdrix aux Choux

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Truss an old partridge en Entrée and colour it in the oven. Braise it together with a suitable amount of blanched cabbage, a piece of blanched streaky bacon, a small smoked pork sausage and two carrots.

Remove the bacon and sausage when cooked, leaving the cabbage and partridge to finish their cooking.

Line a buttered deep round mould with rings of the carrot and sausage and thin squares of the bacon, then cover these with a layer of the cabbage. Place the partridge in the centre after removing the string, then cover and fill with the remaining cabbage. Heat in a moderate oven for 5 minutes.

Turn over on to a round dish for service, soak up any liquid before removing the mould. Surround with a little game-flavoured Sauce Demi-glace and some grilled sausages.