Perdiz Con Croquetas De Col
|Garlic||2 Clove (10 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Pinch|
|Flour||1 Cup (16 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
Preheat oven to 400°.
Wash and dry partridges, rub with olive oil, salt, and pepper, and put them in a lightly greased oven pan with the onion, tomato, and garlic, all whole.
After 20-25 minutes-(or when the partridge is half roasted), pour in wine.
When wine has almost entirely evaporated, add water or stock, bay leaf, and cinnamon.
Baste partridge frequently during second half of roasting.
Add a little more stock or water if necessary; there should be juice in quantity.
While partridge roasts, separate cabbage leaves.
Boil the leaves whole in salt water until just tender, but not soft.
Drain and rinse in cold water.
To make the croquettes, take two or three leaves, fold in the tenderest part of the leaf, and roll up the croquette, giving it a round or oblong shape as you choose.
Dust each croquette in flour, dip it in beaten egg, and fry it in hot olive oil until browned: on all sides.
Fifteen minutes before the partridge is done, add the croquettes to the partridge sauce.
To serve, cut each partridge in two, strain the sauce over the birds, and arrange the cabbage croquettes around them.