Roast Partridge with Mushroom Sauce

Name: Roast Partridge with Mushroom Sauce
Yield: Serves 4
Ingredients: 150 ml (¼ pint) stock or water with ¼ chicken stock cube; 2 tablespoons madeira; 150 ml (¼ pint) stock or water with ¼ chicken stock cube; 150 ml (¼ pint) stock or water with ¼ chicken stock cube; salt and pepper; 3 tablespoons whipping cream; 4 young partridge; salt and pepper; 60 g (2 oz) butter; 1 tablespoon of finely chopped parsley; salt and freshly ground black pepper; salt and freshly ground black pepper; 45 g (1½ oz) dried porcini mushrooms (cèpes); 1 medium-sized carrot, finely diced; 3 shallots, finely chopped; 30 g (1¼ oz) clarified butter; 100 g (3½ oz) flat or brown-capped mushrooms, wiped clean and chopped; 100 g (3½ oz) flat or brown-capped mushrooms, wiped clean and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

For the sauce

45 g (1½ oz) dried porcini mushrooms (cèpes)
1 medium-sized carrot, finely diced

Main course
Gluten-free

Method

Soak the dried mushrooms in water for at least 1 hour then strain the water through a coffee-filter paper, or muslin-lined sieve and reserve. Lightly brown the carrots in half the butter, stirring almost constantly. When they are coloured add the shallots and continue to stir until they begin to soften, then stir in the fresh mushrooms and remaining butter. Stir again adding some salt until the