Perdrix aux Choux (Partridge and Cabbage)

Ingredients

• Partridges
• Cabbage
• Carrots
• Onions
• Parsley
• White Wine

Directions

1. Blanch the cabbage, squeeze out the water. Cook in the same butter from the partridges.
2. Make a roux, add a few pieces of carrot,
3. Cook for three hours.
4. Fry the partridge, add blanched cabbage, carrots, onions, parsley, white wine, broth and a little rum.
5. Cook for three hours.
6. Fry a few pieces of bacon, then the partridges.
7. Add blanched cabbage soup, sausage, ham, chipolata.
8. Cook for three hours.

Source-Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015