Name: Partridges (or Pheasant) in Cream*
Yield: Approx. 2 Servings
Cuisine: Scottish
Ingredients: 2–3 stalks celery, chopped; Water to half cover birds; 1 bay leaf; salt and pepper; ¼ pt (125 ml) double cream (¾ c); 3 wine glasses Chablis; 1 carrot, finely chopped; 1 liqueur glass brandy; 1 onion, finely chopped; 2 medium partridges or 1 large pheasant; 2 tablespoons oil

Preparation info

Approx.
2
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
1 onion, finely chopped
1 carrot, finely chopped

Method

Browning the Birds

Heat the oil in a pan or flameproof casserole and sauté the onion, carrot and celery till brown. Truss (tie up) birds and add. Brown lightly on all sides.