Four Partridges
Ingredients
Directions
Prepare the partridges by cleaning and seasoning them.
Cook the partridges until they are golden brown.
Serve with poivrade sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Partridges
- The main protein; cooking browns its surface and sets the texture of the meat.
- Poivrade sauce
- Adds a savoury, aromatic finish that complements the browned meat.
The step that matters
Cook the partridges until they are golden brown. Browning relies on the Maillard reaction, which needs a dry, hot surface to develop flavour. Overcooking dries out the lean meat, so the bird should be removed once the skin is golden and the meat is just cooked through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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