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Salmis of partridge souwaroff

A classic dish from French cuisine where fried partridge is served in a sauce. The partridge is used from head to tail and complemented with rich earthy notes of truffle and goose liver. This makes it a perfect Waste to Taste component.

Makes 2000g.

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Allergens and dietary requirements

  • Mustard
  • Celery
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

4
partridge
1
shallot
20
ml
cognac
50
ml
white wine
300
ml
chicken stock
20
g
goose liver butter
25
g
truffle tapenade
200
turnip
300
celeriac
200
carrot
20
pearl onions
50
ml
chicken stock
50
g
bacon
80
g
goose liver / foie gras d'oie
100
g
butter
120
g
goose liver / foie gras d'oie
as needed
sugar
salt and pepper

Scale recipe

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