Side Pannel
Stewed Partridges with Chocolate
Stewed Partridges with Chocolate
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
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.
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.
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