Advertisement
Perdrix aux Lentilles
Braised Partridge with Lentils
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The centre of France is great lentil country; those of Le Puy are renowned for their colour, a deep green marbled with turquoise – a result of the local volcanic soil. This particular recipe is good for tough old partridges and pheasants that need long cooking; rabbit can be used instead.
Ingredients
| bacon, cut in lardons |
Method
If the bacon is very salty, blanch* it.
Truss the partridges. Heat the lard in a heavy casserole, add the bacon and fry briefly until lightly browned; remove it. Add the partridges and brown them well on all sides. Add the chopped onion and carrot and cook over a medium fire until they soften. Return the bacon to the casserole and add 1 bouquet garni, the wine, broth and