| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews, Game, Fowl, Hungary, Archived |
6 |
Servings |
INGREDIENTS
| 2 |
|
Partridges |
| 1 |
c |
Lentils |
| 6 |
c |
Broth, chicken |
| 1 |
lb |
Veal bones |
| 1 |
md |
Carrots; peeled |
| 1 |
|
Parsnip; peeled |
| 1 |
|
Celery knob; peeled |
| 1/4 |
lb |
Bacon, smoked |
| 2 |
tb |
Flour, all-purpose |
| 1 |
sm |
Onions; chopped |
| 1/2 |
ts |
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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