Perdices En Escabeche

Name: Perdices En Escabeche (Partridges in Marinade)
Cuisine: Spain
Ingredients: Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley; Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley; Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley; Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley; Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley; Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley; Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley; 1 or 2 cloves of garlic, white wine, salt and pepper.; 1 or 2 cloves of garlic, white wine, salt and pepper.; 1 or 2 cloves of garlic, white wine, salt and pepper.; 1 or 2 cloves of garlic, white wine, salt and pepper.

Partridges in Marinade

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Young partridges, oil, vinegar, thyme, marjoram, sweet basil, parsley
1 or 2 cloves of garlic

Europe
Spain
Dinner
Gluten-free
Mediterranean

Method

Divide the partridges in 4 pieces, and lightly brown them in an earthenware casserole, in a little oil, seasoning highly with salt and pepper. Cover with equal parts of vinegar and wine, a