3650 Perdreau en Demi-deuil

Name: Perdreau en Demi-deuil
Cuisine: France
Ingredients: chestnuts; mushrooms; panada; forcemeat; truffle; butter; breast; black truffle; brandy; game stock; partridge

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the inside of the partridge then stuff it with a partridge forcemeat with panada and