| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game, Poultry | 2 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Partridges, trussed | |
| 1 | Onion, coarsely chopped | |
| 1 | Head garlic, skinned | |
| 3 | Or 4 whole cloves | |
| 1 | Bay leaf | |
| 1 | c | Dry white wine |
| 1 | T | Sherry wine vinegar |
| Salt, pepper | ||
| 1 | oz | Semisweet chocolate, grated |
| Fried potato slices |
INSTRUCTIONS
From "The Gastronomy of Spain and Portugal," by Maite Manjon. Put the birds in a casserole with all remaining ingredients except the chocolate and potato slices, inserting the whole cloves into the head of garlic. Bring to a boil, cover, and simmer for 45 minutes to an hour, shaking the casserole at intervals and adding a little more wine, if necessary. Remove the partridges and place on a heated serving platter. Add the chocolate to the contents of the casserole, cook for 5 minutes, then rub the sauce through a sieve with a wooden spoon or process in a blender or food processor. Arrange the slices of fried potato around the birds, then pour on the sauce so that it completely covers the birds. PER SERVING: 945 calories, 55 g protein, 71 g carbohydrate, 47 g fat(18 g saturated), 172 mg cholesterol, 196 mg sodium, 3 g fiber. Nutrition note: since nutrition data for partridge is not available, quail was substituted. Jayne Benet writing in the San Francisco Chronicle, 3/18/92. Posted by Stephen Ciedeburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 35
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 10.2mg
Potassium: 179.4mg
Carbohydrates: 18.3g
Fiber: 1.9g
Sugar: 3.7g
Protein: 1.4g