3651 Epigrammes de Perdreau

Name: Epigrammes de Perdreau
Cuisine: France
Ingredients: egg; flour; forcemeat; mousseline; partridge; breasts; chestnut purée; trimmings; clarified butter

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Remove the breasts of the partridge leaving a small piece of the winglet attached.

Prepare a Mousseline forcemeat with the legs and the minio