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Perdrix Aux Chaux

  Partridge 3
  Salt pork strip 3 Small
  Cabbages 3 Small
  Carrot 1
  Onion 1
  Cloves 3

Sear partridge along with strips of salt pork.
Dip cabbage in boiling water for 1 minute, then remove core and pull the leaves apart.
Drain well.
Place a layer of cabbage leaves in the bottom of a small roasting pan.
Set partridge oh cabbage together with crisped pork; cover with cabbage leaves.
Or wrap the partridge individually in cabbage leaves.
Add carrot and onion with cloves stuck in it.
Sprinkle with salt and pepper.
Cover with 1 inch of boiling water.
Cover pan.
Cook at 350°F 1 to 1 1/2 hours.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5736 Calories from Fat 3110

% Daily Value*

Total Fat 345 g530.4%

Saturated Fat 109.2 g546%

Trans Fat 0 g

Cholesterol 1833.2 mg611.1%

Sodium 3284.1 mg136.8%

Total Carbohydrates 63 g20.9%

Dietary Fiber 23.1 g92.5%

Sugars 32.7 g

Protein 564 g1128.5%

Vitamin A 303.5% Vitamin C 693.6%

Calcium 65.1% Iron 179.6%

*Based on a 2000 Calorie diet

Perdrix Aux Chaux Recipe