Partridges à la Parisienne
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 135. The excerpt below is the record exactly as published.
Partridges à la parisienne. Rosbif rôti. Roast beef, Salade de cresson de fontaine aux Watercress and potato salad. pommes. Charlotte de pommes à la vanille, Apple Charlotte flavoured with vanilla. Partridges à la Parisienne. Brown your partridges in butter, moisten with stock, white wine, and reduced Spanish sauce
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