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Perdreau En Estouffade

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Brown the partridge in the oven and set in a terrine just large enough to hold it, with a tablespoonful of Matignon (No.
  2. 227) and one crushed juniper berry, on top and beneath.
  3. Add one-half oz.
  4. of butter, a liqueur-glassful of burnt brandy, and twice that amount of game fumet.
  5. Close the terrine;
  6. seal down the lid with a strip of paste;
  7. bake in a hot oven for twenty-five minutes and serve the dish as it stands.