Perdreau à la Lautrec

Ingredients

• a young partridge
• six small mushroom-heads
• a coffeespoonful of Maitre-d’hétel butter
• a thread of melted meat glaze
• a few drops of lemon juice

Method

1. 1

   Select a young partridge; open its back, flatten it, pierce with a skewer, season with salt, pepper, and melted butter, and grill.

2. 2

   Grill the mushroom-heads simultaneously.

3. 3

   Dish the partridge, set mushrooms on either side, garnish with butter, surround with meat glaze, and sprinkle with lemon juice.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 341. The excerpt below is the record exactly as published.

PERDREAU A LA LAUTREC Select a young partridge; open its back; slightly flatten it with a butcher’s beater; pierce it through with a skewer; season it with salt, pepper and melted butter, and gently grill. At the same time grill six small mushroom-heads. Dish the partridge; on either side of it set the mushrooms, each of which should be garnished with a coffeespoonful of Maitre-d’hétel butter; surround the mushrooms with a thread of melted meat glaze and sprinkle the partridge with a few drops of lemon juice

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