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Partridges a LA Pe Rigor D

Partridges à la Périgueux is a dish of partridges stuffed with farce and truffle, braised until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Partridges a LA Pe Rigor D

Ingredients

Directions

  1. Draw the legs of the partridges as you would for boiling chickens.

  2. Fill the inside of each partridge with farce and the whole truffle.

  3. Braise the partridges and finish cooking as directed on page 36.

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.

Explore the science

What each ingredient does

Partridges
The main meat, which becomes tender through braising.
Farce (stuffing)
Fills the cavity and adds moisture and flavour to the birds as they cook.
Truffle
Adds a strong, earthy aroma to the birds and the stuffing.

“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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