Chapter XVI · Poultry (Volaille) · No. 1868
1868—Perdreau Lady Clifford
Cook the partridge in butter in a saucepan. When it is three-parts done, surround it with two oz. of fine slices of raw truffle; add a liqueur-glassful of burnt brandy and one tablespoonful of clear melted meat glaze.
Serve a Soubise sauce at the same time and separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1868, p. 591. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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