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CATEGORY CUISINE TAG YIELD
Meats Game, Poultry 2 Servings

INGREDIENTS

Stephen Ceideburg
2 Partridges, trussed
1 Onion, coarsely chopped
1 Head garlic, skinned
3 Or 4 whole cloves
1 Bay leaf
1 c Dry white wine
1 T Sherry wine vinegar
Salt, pepper
1 oz Semisweet chocolate, grated
Fried potato slices

INSTRUCTIONS

From "The Gastronomy of Spain and Portugal," by Maite Manjon.  Put the
birds in a casserole with all remaining ingredients except the
chocolate and potato slices, inserting the whole cloves into the head
of garlic. Bring to a boil, cover, and simmer for 45 minutes to an
hour, shaking the casserole at intervals and adding a little more
wine, if necessary.  Remove the partridges and place on a heated
serving platter. Add the  chocolate to the contents of the casserole,
cook for 5 minutes, then  rub the sauce through a sieve with a wooden
spoon or process in a  blender or food processor.  Arrange the slices
of fried potato around the birds, then pour on the  sauce so that it
completely covers the birds.  PER SERVING: 945 calories, 55 g protein,
71 g carbohydrate, 47 g  fat(18 g saturated), 172 mg cholesterol, 196
mg sodium, 3 g fiber.  Nutrition note: since nutrition data for
partridge is not available,  quail was substituted.  Jayne Benet
writing in the San Francisco Chronicle, 3/18/92.  Posted by Stephen
Ciedeburg  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 35
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 10.2mg
Potassium: 179.4mg
Carbohydrates: 18.3g
Fiber: 1.9g
Sugar: 3.7g
Protein: 1.4g


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