Stewed Partridges With Chocolate Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2: Partridges, trussed
1: Onion, coarsely chopped
1 Head: garlic, skinned
3: Or 4 whole cloves,
1: Bay leaf,
1 cup: Dry white wine,
1 tbsp: Sherry wine vinegar,
Salt, pepper
1 ounce: Semisweet chocolate, grated
Fried potato slices,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp