Filets de Perdreau a L’orange

Name: Filets de Perdreau a L’orange
Cuisine: France
Ingredients: butter; egg; breasts; duck; partridges; pepper; orange; bay leaf; salt; dry white wine; thyme; flour; veal stock; partridge; water; orange; croûtons

Preparation info

Difficulty
Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

About

Method

Roast two or three partridges, but turn them out before they are quite cooked. Fillet the breasts as you would for a duck, and keep them hot. Melt