| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Andalusian |
Jash01 |
2 |
servings |
INGREDIENTS
| 1 |
lg |
Red onion |
| 2 |
|
Whole Partridge |
| 2 |
|
Bay leaves |
| 1/4 |
c |
Good sherry vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3/4 |
c |
Fine sherry |
| 1 |
c |
Rich partridge or chicken stock |
| 3 |
lg |
Garlic cloves |
| 3 |
|
Bay leaves |
| 1/3 |
c |
Olive oil |
| 6 |
|
Whole cloves |
| 1/4 |
c |
Golden raisins |
| 12 |
|
Whole Peppercorns |
INSTRUCTIONS
Slice onion thinly and loosely fill cavity of the birds along with a
bay leaf. Rub the vinegar over the birds. Season generously with salt
and pepper. Place the birds, remaining vinegar, any remaining onions
and rest of ingredients in an earthenware dish, cover and place in a
preheated 325 degree oven for 1 1/2 to 2 hours or until birds are
very tender. Allow birds to cool in the cooking liquid. Remove, cut
into serving pieces and serve with olives, figs and a rich salty
cheese such as feta. This recipe yields 2 to 4 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD
NETWORK - (Show # JA-9761 broadcast 03-15-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-18-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God will let you get away with it until suddenly . . .”