Perdreau au Lait

Partridge Cooked in Milk

Preparation info
  • Serves

    2

    .
    • Difficulty

      Medium

Appears in
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Partridge has been cooked in milk for a very long time. In England, it appeared on the bill of fare at St James’s Palace for 21 January 1740. Has the method died out here? In rural France it continues. This is a dish with a delicate but excellent flavour; the sauce simply complements this fine-fleshed bird.

Ingredients

  • 1 partridge
  • a few sprigs of thyme or serpolet
  • 30 g(

Method

Wipe the partridge with a damp cloth and tuck the thyme or serpolet into the body cavity.

Melt the butter in a small flame-proof casserole and lightly brown the partridge all over. Remove the bird and soften the onion in the butter.

Place the partridge on top of the onion and season lightly with salt and pepper. Cover and cook in a moderate oven (Mark 4, 180°C, 350°F) for