Stewed Partridges With Chocolate

* Exported from MasterCook *

STEWED PARTRIDGES WITH CHOCOLATE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Game Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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