Perdreaux a la Rouennaise Recipe

By TogAdmin Published: April 5, 2013



    1. Draw and truss the birds.
    2. Heat the butter and brown the birds well all over.
    3. Peel and slice the apples, arrange in the bottom of a casserole and sprinkle with the sugar.
    4. Pour the butter in which the birds were browned over the apples.
    5. Lay the birds on the apples, season and pour the cream over.
    6. Cover and cook slowly until tender 1 ½ - 2 hours.
    7. Place the birds on a serving dish surrounded by the apples.
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