3650 Perdreau en Demi-deuil

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the inside of the partridge then stuff it with a partridge forcemeat with panada and butter containing chopped truffle.

Slip a few slices of very black truffle between the skin and the breast and truss en Entrée. Wrap in a piece of muslin and poach for 35 to 40 minutes in Game Stock.

When ready, remove the muslin and string and place the partridge in a suitable dish. Reduce the cooking liquid, add 3 tbsSauce Demi-glace, pass through a fine strainer and add ½ dl (1 fl oz or ⅛ U.S. cup) flamed brandy.

Serve the partridge accompanied with the sauce and a suitable garnish such as flap mushrooms sautéed in butter, or a purée of chestnuts.