Perdiuamb Col

This Catalan recipe seems to take a long time, but don’t be put off. Divulged to Irving Davis by Senyora Sole of the restaurant Pi at Vendrell – who was a mistress in the art of slow cooking. Partridges should not roast too quickly, it toughens them. One cannot make a sofregit in less than half an hour; this one will only have its true flavour if prepared in the fat and juices of the roast. This sauce then slowly impregnates the birds, and only then are the cabbage rolls put in for t