Spitted or Grilled Partridge

Perdreaux à la Broche

Preparation info

  • For


    • Difficulty


    • Ready in

      20 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The ideal, of course, is to have partridge brought home by the hunter. All across the United States, however, they are now available, at least through the winter months, from fancy game farms and shops. Each cleaned and dressed bird (without the liver which Mademoiselle Ray can use for her partridge dishes) weighs about a pound and provides a single solid serving for a hungry diner. (See discussion of hunting birds in the Alps;