Partridges

Name: Partridges (Rebhühner)
Cuisine: Austria
Ingredients: Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream; Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream; Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream; Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream; Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream; Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream; Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream; Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream

Rebhühner

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Young partridges, larding fat, butter, a few juniper berries, lentils, salt and pepper, fruit salad, sour cream

Europe
Austria
Dinner
Main course
Spicy
Gluten-free

Method

The partridges are rubbed over with salt, then thickly larded with thin strips of larding fat, and roasted with plenty of butter and a few crushed juniper berries. Sour cream is poured over them, and they are served with lentils and fruit salad.