Perdreau à la Kotschoubey (Partridge à la Kotschoubey)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 partridge
- Brussels sprouts
- bacon
Instructions
- Proceed as indicated for the Faisan à la Kotschoubey, using a partridge.
- Halve the proportions of Brussels sprouts and of bacon.