3659 Perdreau à la Normande

Method

Truss the partridge en Entrée and colour it in butter.

At the same time peel and slice 3 pippin apples and lightly sauté these in butter. Place a layer of these apples in the bottom of a Terrine, place the partridge on top and cover with the remaining apples; sprinkle with a few spoonfuls of cream, cover with the lid and complete the cooking in the oven.

Serve the dish as it is.

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