Partridges a LA Perigord
Ingredients
Directions
Remove the legs from the partridge as you would for chicken.
Stuff the inside of the partridge with good stuffing.
Add a whole peeled truffle to the stuffing.
Finish cooking as directed in the referenced page.
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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