3661 Pâté chaud de Perdreau

Hot Partridge Pie

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Use 3 partridges for an ordinary size hot pie. Roast them underdone and prepare as indicated for any of the recipes for Pâté chaud de Pigeonneaux.