Partridges a LA Beshemel
Ingredients
Directions
Remove the breasts from the partridges without breaking the back.
Do not separate the legs from the carcass.
Paste around the breasts with butter.
Finish cooking in the same manner as a fowl à la Béchamel.
Recipe from a historical cookbook (Internet Archive).
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.
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