Partridges a la Française
From Cold dishes for hot weather, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 9. The excerpt below is the record exactly as published.
PARTRIDGES A LA FRANgAISE Truss the partridges and skewer them; cover the breasts with slices of lemon, and over them lay some fat bacon ; wrap them in paper and tie tightly. Koast for three- quarters of an hou
Cook this with the app: pantry check, scaling, and the assistant.