Yield: 2 Servings
|\N \N||Stephen Ceideburg|
|2 \N||Partridges, trussed|
|1 \N||Onion, coarsely chopped|
|1 \N||Head garlic, skinned|
|3 \N||Or 4 whole cloves|
|1 \N||Bay leaf|
|1 cup||Dry white wine|
|1 tablespoon||Sherry wine vinegar|
|\N \N||Salt, pepper|
|1 ounce||Semisweet chocolate, grated|
|\N \N||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