Sauté de Cabri

3 Partridges, 50g of butter, 200g of vermicelli, 6 slices of thin bacon, 6 slices of Gruyere cheese, ½ a litre of stock.

Cut the Partridges in ½ and brown them in the butter in a stew-pan. Continue to steam cook for 10 min.

Brown the vermicelli in the butter, place them round the ½ partridges in an ovenproof dish.

Brown the slices of bacon put them, as well as the slices of Gruyere cheese, on each ½ partridge.

Deglaze the stew-pan which was used to cook the partridges with the stock.

Pour the sauce in to the dish until the meat and pasta are completely covered.
Cook in a very hot oven for ¼ of a hour.
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	Partridges with fides
3 Partridges, 50g of butter, 200g of vermicelli, 6 slices of thin bacon, 6 slices of Gruyere cheese, ½ a litre of stock. Cut the Partridges in ½ and brown them in the butter in a stew-pan. Continue to steam cook for 10 min. Brown the vermicelli in the butter, place them round the ½ partridges in an ovenproof dish. Brown the slices of bacon put them, as well as the slices of Gruyere cheese, on each ½ partridge. Deglaze the stew-pan which was used to cook the partridges with the stock. Pour the sauce in to the dish until the meat and pasta are completely covered. Cook in a very hot oven for ¼ of a hour. [Print] [Return]