George Lang

Partridge in Aspic

Kocsonyázott Fogoly

Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 4 partridges
  • 1 teaspoon lard
  • 1 carrot, peeled and sliced
    • <

Method

  1. Cut off legs and breasts of the partridges and put them into a pot. Set aside the rest of the birds.
  2. Add enough water to legs and breasts to reach 2 inches above them. Cook, covered, until meat comes off the bones.
  3. Remove partridge pieces from broth; discard