3649 Crépinettes de Perdreau

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.