Chapter XVII · Roasts and Salads · No. 1972
1972—Partridges
The above recipes, dealing with pheasants, may be applied to partridges.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1972, p. 613. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →