| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Partridge | |
| 10 | Onions | |
| 1 | Ounze of chocolate | |
| previously the partridge | ||
| in marinade escabeche | ||
| White wine | ||
| Vinegar | ||
| 125 | Olive oil | |
| 4 | Cloves garlic | |
| Red peppers in vinegar | ||
| 2 | Laurel leaves | |
| Salt | ||
| Pepper | ||
| Cloves |
INSTRUCTIONS
Keep aparyt the marinade. Boil the partridge. Take apart and in the remaining broth make a glaze adding the small onions. Take apart. Disolve the chocolate in this broth and add the partridge with the onions, serving with the sauce... Posted to FOODWINE Digest 21 November 96 Date: Thu, 21 Nov 1996 21:07:39 +0000 From: ksd <supplies@EXT.STEP.ES>
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 909
Calories From Fat: 8
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 361.1mg
Potassium: 1619.8mg
Carbohydrates: 89.9g
Fiber: 12.8g
Sugar: 36.9g
Protein: 9.1g