Partridges with verjus (Perdreaux au verjus) from The Taste of France by Robert Freson and Adrian Bailey and Jacqueline Saulnier
- bouquet garni
- carrots
- vine leaves
- partridges
- white grapes
- button onions
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.