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
Serve the dish as it is.
© 1903 All rights reserved. Published by Taylor and Francis.