3657 Perdreau Marly

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Truss the partridge en Entrée and colour it in butter; place in a Terrine and surround with small fresh Mousserons sautéed in butter. Close the lid tightly and cook in the oven.

Serve the dish as it is.