3950 Perdreau Truffé

Truffled Partridge

Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the bird in the same way as for Dindonneau Truffé allowing 100 g ( oz) fresh pork fat and 80 g (2 oz) truffles; cover with thin slices of salt pork fat and roast in a moderate oven for 25 minutes.