3656 Perdreau Lautrec

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Select a young partridge, split it open along the back, open out and flatten it lightly. Push a skewer through and across so as to keep it flat, season, sprinkle with melted butter and grill it gently.

Place on a dish, surround with small cooked mushrooms each containing a little Maître d’Hôtel Butter and border the dish with a cordon of melted Meat Glaze. Sprinkle a few drops of lemon juice on the partridge.