Behind the French Menu

Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Where there is a story behind a dish's creation and that story may aid the diner's enjoyment then that will also be included. Bon appétit!

Showing posts with label Perdreau d'Élevage - A young farm-raised partridge. Show all posts
Showing posts with label Perdreau d'Élevage - A young farm-raised partridge. Show all posts

Perdrix -The Partridge. Partridges in French Cuisine.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   The red-legged partridge. Photograph courtesy of Hacheme...
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