I found some interesting vintage recipes in an old cookbook I have. It’s always fun just to read thru them. So enjoy it and let me know if you make it.   Poached Partridge Perdeau Poche  Take a partridge, pluck it, dress is, stuff the inside with Foie Gras, either of goose or duck, and a truffle cut into large pieces-if you have neither, use a truffled pig’s trotter(anyone know what a… Read More