Sauteed Partridge Jubilee
|Butter||50 Gram (1/4 Cup)|
|Olive oil||2 Tablespoon|
|Young partridges||2 , halved|
|Brown bread slice||4 , cut in half diagonally|
|Bacon fat||3 Tablespoon|
|Pate de foie||1⁄4 Pound (100 Gram)|
|Black cherries||1⁄2 Pound, pitted (225 Gram, Ripe)|
|Lemon juice||1 Teaspoon|
|Watercress||1 Bunch (100 gm), washed|
Heat the butter with the oil and saute the partridges until browned on all sides.
Continue cooking for about 25 minutes, until the birds are tender.
Meanwhile, fry the bread in the bacon fat, drain and spread with the pate.
Put the fried bread on a warm serving dish and put the partridges on top.
Return the frying pan to the heat and stir in the cherries, sugar, lemon juice, seasoning and Madeira.
Bring to a boil.
Pour the sauce over the partridges and serve at once, garnished with watercress.
Calories 1184 Calories from Fat 657
% Daily Value*
Total Fat 73 g112.3%
Saturated Fat 25 g125.1%
Trans Fat 0 g
Cholesterol 352.2 mg117.4%
Sodium 567.3 mg23.6%
Total Carbohydrates 25 g8.2%
Dietary Fiber 3.5 g13.8%
Sugars 10.5 g
Protein 98 g196.3%
Vitamin A 107.7% Vitamin C 62.4%
Calcium 9.1% Iron 38.1%
*Based on a 2000 Calorie diet