Perdreau à la Bourguignonne

Ingredients

• the partridge
• six small glazed onions
• as many small, cooked mushroom heads
• a glassful of red wine
• a tablespoonful of game half-glaze

Method

1. 1

   Truss the partridge as for an entrée; three-parts poéle it, and place it in a terrine with the onions and mushroom heads.

2. 2

   Swill the saucepan with red wine; reduce it two-thirds, and add the game half-glaze.

3. 3

   Strain, clear of grease, pour this sauce over the partridge, and complete the cooking for seven or eight minutes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 340. The excerpt below is the record exactly as published.

PERDREAU A LA BOURGUIGNONNE Truss the partridge as for an entrée; three-parts poéle it, and place it in a terrine with six small glazed onions and as many small, cooked mushroom heads. Swill the saucepan with a glassful of red wine; reduce it two-thirds, and add a table- spoonful of game half-gla

Cook this with the app: pantry check, scaling, and the assistant.