Guinea Hen or Partridges with Cabbage

Name: Guinea Hen or Partridges with Cabbage (Pintade ou perdreaux au chou)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: About 2 ½ lb. (1 kg) guinea hen or 2 partridges (see Note); 1 green Savoy cabbage; About 2 ½ lb. (1 kg) guinea hen or 2 partridges (see Note); 5 ounces (150 g) salt pork or bacon; 3 carrots; Bouquet garni, made with 1 sprig fresh or 2 sprigs dried thyme and ¼ bay leaf; 5 ounces (150 g) salt pork or bacon; Bouquet garni, made with 1 sprig fresh or 2 sprigs dried thyme and ¼ bay leaf; Bouquet garni, made with 1 sprig fresh or 2 sprigs dried thyme and ¼ bay leaf; 2 thin slices fatty bacon or salt pork; 2 thin slices fatty bacon or salt pork; ½ cup (120 ml) hot water; 7 tablespoons (100 g) butter (for the birds), divided; Salt and pepper; Salt and pepper

Pintade ou perdreaux au chou

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

About 2 ½ lb. (1 kg) guinea hen or 2 partridges (see

Main course
Gluten-free

Method

Preheat the oven to 350°F (180°C).

Cut out the base of the cabbage, then cut it into quarters. Wash it under hot running water and drain. Peel and wash the carrots, then cut them lengthwise into quarters. Remove the rind from the salt pork or bacon, and dice the meat. Boil the