Partridge with Lentils

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 partridges
  • salt and freshly ground black pepper
  • 2 tablespoons butter


Clean and prepare partridges in the usual way; then sprinkle cavities with a little salt and freshly ground black pepper, and sauté the birds in a fireproof casserole in butter and oil with diced fat salt pork and sliced onion and carrots. When birds are golden on all sides, add dry white wine and cook until wine is reduced by half. Add chicken stock and season to taste with salt and freshly gr