3647 Perdreau à la Diable, or Perdreau à la Crapaudine

Name: Perdreau à la Diable, or Perdreau à la Crapaudine
Cuisine: France
Ingredients: partridge

Preparation info

Appears in

Published 1903

Method

For these preparations use young partridge; in either case follow the recipe for Pigeonneaux Crapaudine.