Perdrix aux Choux

Braised Partridge

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Get a nice white cabbage, cut it in four, remove the outside leaves and cook it for ten minutes in salted water. Remove it and drain it well.

Take a partridge (it need not be a young one), cut it in four pieces and put them in a saucepan with a good piece of butter, a carrot, one onion, a few small pieces of bacon, a pinch of flour, a spoonful of consommé, parsley, and cook for twenty minutes. Add the cabbage, a pork sausage cut in slices, and let it simmer till the flesh is quite tender. Then remove the partridge, the cabbage, bacon and sausage, and keep warm; let the rest reduce to a thick gravy, which you add, after having passed it through a sieve, to the dish.