Perdreau Lady Clifford (Partridge Lady Clifford)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 partridge
- butter
- 50 grammes raw truffle
- 1 small glass cognac
- 1 spoonful clear meat glaze
- sauce Soubise
Instructions
- Cook the partridge in butter in a casserole.
- When it is three quarters cooked, surround it with 50 grammes of raw truffle slices.
- Add a small glass of flamed cognac and a spoonful of clear meat glaze, and finish the cooking.
- Serve a sauce Soubise separately.