Chapter XVI · Poultry (Volaille) · No. 1873
1873—Perdreaux Froids
The various recipes given for cold pheasant also suit cold partridge; it is only necessary therefore to replace the word “pheasant” by “partridge” in the formulæ referred to.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1873, p. 592. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →