Perdreau en Chartreuse (Partridge Chartreuse)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 old partridge
- butter
- cabbage
- young partridges
- the lining elements of the Chartreuse
Instructions
- Colour an old partridge in butter beforehand, then braise it with the cabbage.
- Line the Chartreuse mould.
- Garnish it with the cabbage and with partridges roasted expressly for the dish.
- Finish it in a bain-marie as explained at Chartreuse de Pigeons.