Perdreaux a la Rouennaise Recipe
By April 5, 2013Published:
- Draw and truss the birds.
- Heat the butter and brown the birds well all over.
- Peel and slice the apples, arrange in the bottom of a casserole and sprinkle with the sugar.
- Pour the butter in which the birds were browned over the apples.
- Lay the birds on the apples, season and pour the cream over.
- Cover and cook slowly until tender 1 ½ - 2 hours.
- Place the birds on a serving dish surrounded by the apples.