3665 Perdreau Soubise aux Truffes

Name: Perdreau Soubise aux Truffes
Cuisine: France
Ingredients: onions; partridge; truffle; cream; terrine

Preparation info

Appears in

Published 1903

Method

Poêlé the partridge as indicated for Faisan à la Crème but adding 3 tbsshredded and blanched onions.

When cooked, place the partridge