3649 Crépinettes de Perdreau

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Replace the flesh of chicken with that of partridge and proceed in the same way and in the same proportions as for Crépinettes de Volaille.

They should be made a little smaller than chicken Crépinettes and should be served accompanied with a dish of a light purée of chestnuts or lentils.