Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 partridges or pheasants
  • ¾ pound veal cutlet
  • ½ pound

Method

Cut partridges (or pheasants) into serving pieces, removing bones where possible. Cut veal and ham into ½-inch strips. Marinate meats in cognac and red wine for at least 4 hours, with finely chopped parsley and onion, and salt and freshly ground black pepper, to taste.

Line a deep pie dish with strips of ham and veal; sauté partridge or pheasant pieces in 3 tablespoons each butter and o