Perdreau Soubise (Partridge with Sauce Soubise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 partridge
- Butter
- Truffles
- Sauce Soubise
Instructions
- Cook the partridge in butter in a casserole.
- Dress the partridge and surround it with slices of truffle.
- Serve a sauce Soubise separately.