Yield: 1 Servings
|1||Ounze of chocolate|
|(previously the partridge in marinade (escabeche)|
|125 cloves||Olive oil|
|Red peppers in vinegar|
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@...>