| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Archived, Fowl, Game, Hungary, Soups/stews |
6 |
Servings |
INGREDIENTS
| 2 |
|
Partridges |
| 1 |
c |
Lentils |
| 6 |
c |
Broth, chicken |
| 1 |
lb |
Veal bones |
| 1 |
|
Carrots, peeled |
| 1 |
|
Parsnip, peeled |
| 1 |
|
Celery knob, peeled |
| 1/4 |
lb |
Bacon, smoked |
| 2 |
T |
Flour, all-purpose |
| 1 |
|
Onions, chopped |
| 1/2 |
t |
Mustard, prepared |
| 1/3 |
c |
Heavy cream |
INSTRUCTIONS
Soak partridges in cold water 3-4 hours. Place lentils in soup pot
with chicken broth, veal bones, carrot, parsnip and celery. Slowly
bring to a boil. Cut smoked bacon into small dice and render fat. With
slotted spoon remove cracklings and set aside. Dry partridges. Very
quickly brown the whole bird in the bacon drippings, giving them some
color. Remove partridges and place in soup pot with lentils. Make a
roux with the same fat used to brown the partridges and the flour and
onion. Add 1/2 cup cold water and whip until smooth. When partridges
and lentils are done, about 2 hours, add liquified roux. Cook for an
additional 10 minutes. Take out partridges and bone them. Replace meat
chunks in soup. Just before serving, whip mustard and cream into the
soup. Note: partridges can be one of the toughest birds in the world,
and the 2 hour cooking time may be longer. This is an excellent way to
prepare what would otherwise be a very tough bird. MM and upload by
DonW1948@aol.com / CBCH File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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