| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Partridge |
| 10 |
sm |
Onions |
| 1 |
|
Ounze of chocolate |
|
|
(previously the partridge in marinade (escabeche) |
|
|
White wine |
|
|
Vinegar |
| 125 |
cl |
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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