Saturday, February 7, 2015

Perdrix aux Choux (Partridge and Cabbage)


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


  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.

Prepared by Joel D Mbeumo
Louisiana Anthology
February 7, 2015

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