3659 Perdreau à la Normande

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.