Stuffed Partridges. Poivrade Sauce

Name: Stuffed Partridges. Poivrade Sauce (Perdreaux farcis. Sauce Poivrade)
Ingredients: raw egg; salt; black pepper; warm cream; bread; raw fat; lean bacon; partridges; butter; stuffing; breast; fat bacon; parsley; fresh butter; eschalot; cayenne pepper; salad; game; birds; capers

Perdreaux farcis. Sauce Poivrade

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Pick, singe, and cleanse the partridges and truss them as for roasting, then stuff them with a stuffing prepared as below, and brush them over with warm dripping or butter