3652 Perdreau en Estouffade

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Colour the partridge in the oven.

Have prepared a little Matignon containing 1 crushed juniper berry. Place 1 tbsof this in a Terrine of the right size, place the partridge on top and cover with another spoonful of the Matignon. Add 30 g (1 oz) butter, ¼ dl (1 fl oz or U.S. cup) flamed brandy, and ½ dl (2 fl oz or ¼ U.S. cup) Game Stock.

Cover with the lid and seal the edges with a band of stiff flour and water paste.

Place in a hot oven for 25 minutes and serve the dish as it is.