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Title: Stewed Partridges with Chocolate
Categories: Meat Poultry
Yield: 2 Servings
| 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 |
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
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