3655 Perdreau Lady Clifford

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the partridge en Casserole with butter. When three-quarters cooked, surround with 50 g (2 oz) slices of raw truffle, add ¼ dl (1 fl oz or U.S. cup) flamed brandy and 1 tbsthin Meat Glaze.

Complete the cooking and serve accompanied with Sauce Soubise.