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By Andrew Dornenburg and Karen Page
Published 1996
Wild Partridge with a Red Cabbage Confit and Fall Fruit Chutney —Daniel Boulud
Young Roasted Partridge with Christmas Pears of Muscat and Spice —
Roasted Partridge with Cabbage, Pearl Onions, Apple-Smoked Bacon, and Fried Parsnips —
