Perigord Partridge Perigueux (Perdreau a la Perigueux)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This dish is a classic preparation from the Perigord region.
Presented as published in 1936. 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 The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 144. The excerpt below is the record exactly as published.
Perigord PARTRIDGE PERIGUEUX (Perdreau a la Perigueux) Y2 pound truffles, chopped Salt and pepper 3 ounces fat bacon, chopped Bacon slices i pair partridges Sauce Perigueux
Cook this with the app: pantry check, scaling, and the assistant.