3653 Perdreau à la Fermière

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Truss the partridge en Entrée. Colour it in butter and place in a Terrine with a Fermière garnish prepared in advance. Add 1 tbsGame Stock, cover with the lid and place in the oven to complete the cooking of the partridge and vegetables.

Serve the dish as it is.