Épigrammes de Perdreau (Partridge Épigrammes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fillets of partridge
- butter
- flesh of the legs and filets mignons of the partridge
- farce Mousseline
- butter
- beaten egg
- truffle
- clarified butter
- game sauce Demi-glace drawn from the carcasses
- light purée of chestnuts
Instructions
- Lift off the fillets with the wing-bone still attached and cook them lightly in butter.
- With the flesh of the legs and the filets mignons prepare a farce Mousseline and poach it in small buttered cutlet moulds.
- Dip the moulded cutlets in beaten egg and roll them in finely chopped truffle.
- Sauté the cutlets in clarified butter, grilling the fillets at the same time.
- Dress in a turban, alternating fillets and imitation cutlets.
- Serve separately a game sauce Demi-glace drawn from the carcasses, and a light purée of chestnuts.