Perdreau en Estouffade

Ingredients

• the partridge
• a tablespoonful of Matignon
• one-half oz. of butter
• a liqueur-glassful of burnt brandy
• twice that amount of game fumet

Method

1. 1

   Brown the partridge in the oven and set in a terrine with Matignon and crushed juniper berry.

2. 2

   Add butter, burnt brandy, and game fumet.

3. 3

   Close the terrine, seal the lid with paste, bake in a hot oven for twenty-five minutes, and serve as it stands.

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 EN ESTOUFFADE Brown the partridge in the oven and set in a terrine just large enough to hold it, with a tablespoonful of Matignon (No. 227) and one crushed juniper berry, on top and beneath. Add one-half oz. of butter, a liqueur-glassful of burnt brandy, and twice that amount of game fumet

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