Auguste Escoffier's Roasted Partridge
Ingredients
- 1 partridge or 1 Cornish Hen per person
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 shallot minced
- 1 clove garlic minced
- 2 tablespoons cognac
- 1/4 cup chicken stock
- 1/4 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 cup chestnuts cooked and peeled
- 1/4 cup cream
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. Heat the butter and olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until softened, about 3 minutes.
- 3. Add the cognac and flambé. Once the flame has died down, add the chicken stock, white wine, thyme and rosemary. Simmer for 5 minutes.
- 4. Add the chestnuts and cream and simmer for another 3 minutes.
- 5. Season the partridge inside and out with salt and pepper. Place it in a roasting pan and pour the sauce over it.
- 6. Roast the partridge for 25-30 minutes, basting frequently with the sauce.
- 7. Serve the partridge with a ragout of mushrooms, truffles, and shallots.
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