Perdreau à la Marly (Partridge à la Marly)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 partridge
- butter
- very fresh mousserons
Instructions
- Truss the partridge as for an Entrée and colour it in butter.
- Put it in a terrine and surround it with very fresh mousserons sautéed in butter.
- Close the utensil hermetically and cook in the oven.
- Serve as it is, in the terrine.