Perdreau a la Bourguignonne
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a glassful of red wine
- a tablespoonful of game half-glaze
- six small glazed onions
Method
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- Truss the partridge as for an entrée;
- three-parts poële 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 tablespoonful of game half-glaze.
- Strain;
- clear of grease;
- pour this sauce over the partridge, and complete the latter’s cooking for seven or eight minutes.
Plating
Cookware for this recipe
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Saucepan
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Sieve