Name: Roast Partridge with Apple, Walnut, and Madeira Sauce
Yield: Serves 4
Ingredients: salt and pepper; 4 pieces of back fat; 4 young partridge; 1 large Cox’s orange pippin apple; 1 tablespoons of lemon juice; 1 stick of celery, chopped very fine; 2 shallots, chopped fine; 60 g (2 oz) mushrooms, chopped; 1 small carrot, chopped very fine; 2 tablespoons clarified butter; 150 ml (¼ pint) brown chicken stock; 3 tablespoons port; 7 tablespoons madeira; 30 g (1 oz) unsalted butter; 12 walnut halves, skinned; knob of butter; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

For the sauce

2 tablespoons clarified butter
1 small carrot, chopped very fine
2 shal

Method

To make the sauce; using a very heavy small saucepan heat the 2 tablespoons of clarified butter and add the carrots. Stir until the carrots begin to take on colour then add the shallots, celery, and a quarter of the apple cut into dice. While the vegetables are softening, peel, core and cut the rest of the apple into dice. Place in a small saucepan with the lemon juice and enough water to cover

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the sauce

Method

Part of