3657 Perdreau Marly

Name: Perdreau Marly
Cuisine: France
Ingredients: butter; partridge; terrine

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