Perdices Estofadas a La Catalana

Name: Perdices Estofadas a La Catalana (Braised Partridges à La Catalane)
Cuisine: Spain
Ingredients: Partridges; 3 or 4 small sausages, a little lean veal, fat bacon, the partridge livers; 3 or 4 small sausages, a little lean veal, fat bacon, the partridge livers; 3 or 4 small sausages, a little lean veal, fat bacon, the partridge livers; 3 or 4 small sausages, a little lean veal, fat bacon, the partridge livers; 3 or 4 onions, chives; 3 or 4 onions, chives; 1 truffle, a piece of dried orange; 1 truffle, a piece of dried orange; 1 clove of garlic, thyme parsley; 1 clove of garlic, thyme parsley; 1 bayleaf; 1 teaspoon of melted chocolate, dissolved in a little water, vinegar and wine, salt, peppercorns.; 1 teaspoon of melted chocolate, dissolved in a little water, vinegar and wine, salt, peppercorns.; 1 teaspoon of melted chocolate, dissolved in a little water, vinegar and wine, salt, peppercorns.; 1 teaspoon of melted chocolate, dissolved in a little water, vinegar and wine, salt, peppercorns.; 1 teaspoon of melted chocolate, dissolved in a little water, vinegar and wine, salt, peppercorns.

Braised Partridges à La Catalane

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Partridges
3 or 4 small sausages, a little lean veal, fat bacon, the partridge livers

Europe
Spain
Side dish

Method

Make the stuffing with the chopped sausages, 2 little lean veal, the partridge livers and a little chopped truffle. Cook this in lard or butter, seasoning with salt and pepper and, when do