3665 Perdreau Soubise aux Truffes

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

When cooked, place the partridge in a Terrine; rub the onions and cream through a fine sieve then add a nice truffle cut in slices; correct the seasoning and pour over the partridge.

Cover with the lid, reheat for a few minutes and serve the dish as it is.