Consommé au fumet de perdreau (Consommé with Partridge Fumet)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Roast the partridge and reserve its fillets.
  2. Add the partridge to the Consommé while it is clarifying, allowing 1 bird per 2 litres of Consommé.

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