INGREDIENTS

INSTRUCTIONS

This recipe was inspired by one using partridges that appeared in "The
Taste of Spain," by Camilla Jessel.  Season hens with salt and pepper.
Heat a bit of oil in a large heavy  pan and brown the birds in it on
all sides. Add garlic to pan and  stir until it takes on a pale color.
Add vinegar, 2 cups of the  stock, the vermouth and onions and bring to
a boil. Lower heat, cover  tightly and cook gently until birds are very
tender, about 1 hour.  Heat remaining cup of stock in a pan large
enough to hold the pear  halves. Add pears and poach until barely
tender; remove with a  slotted spoon and keep warm. Add chestnuts to
poaching liquid and  simmer until heated through; remove and keep warm.
Remove birds to a heated serving platter or plates. Strain cooking
liquid, return to heat and add grated chocolate, stirring until it is
a good sauce consistency. Pour over birds and garnish with pears,
chestnuts, the fried bread, a few raisins and some chopped parsley.
Note: To make fried bread, cut crusts from 4 slices of white bread,
then cut slices diagonally to make 8 triangles. Fry quickly in a
little hot oil until golden on both sides. Drain and keep warm.  PER
SERVING: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g  fat
(17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.  Jayne
Benet writing in the San Francisco Chronicle, 3/18/92.  Posted by
Stephen Ceideburg  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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