| 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 |
tb |
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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