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Auguste Escoffier's Roasted Partridge
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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.