Mayonnaise de Perdreaux

Preparation info

    • Difficulty

      Easy

Appears in

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

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

By X. Marcel Boulestin

Published 1932

  • About

Method

This is an old way of serving cold partridges. Cut the roast birds in halves and place them on a bed of mayonnaise sauce; pour more sauce all over and decorate with small croûtons, stuffed olives, fillets of anchovies, chopped hard-boiled eggs, and pieces of truffles. Put chopped jelly all round the dish.