Perdiz A La Vinagreta
|Partridge||4 (Young, Tender)|
|Cognac||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Peeled toasted almonds||10|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1 Tablespoon (Heaped)|
Preheat oven to 400°, Cook the small onions in boiling water until tender; strain and set aside.
Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven) .Peel and mash garlic in mortar with peeled, toasted almonds.
Stir in 1/2 tsp olive oil and 2 tsp flour.
Peel and slice carrots and onions.
Wash inside cavity of partridges with vinegar mixed with water.
Rub the whole, cleaned partridges with olive oil, salt, and pepper, and put them in a lightly greased ovenpan with carrots, onions, and three small whole tomatoes.
Roast in 400° oven for 20 minutes.
Pour cognac and wine over birds and continue roasting until they are browned and.
tender (the joints should move easily).
Total cooking time for young partridge is' approximately 45 minutes, and the birds should be basted frequently throughout.
When partridges are roasted, remove them to an ovenproof serving dish.
Strain cooking juices into a saucepan, add the garlic-almond paste/a heaping tb of butter, and the 2 TB of vinegar.
Boil slowly for 6-7 minutes.
Season with salt and pepper.
Brown the small, pre-boiled onions in 2 tb olive oil.
Pour sauce over partridges, add browned onions, and reheat dish in oven for 10 minutes, basting the birds with the sauce.
note: If small onions are not available, substitute canned artichoke hearts.
Strain and fry in olive oil before adding.
This recipe can be used for game birds other than partridge, but is not suitable for domestic fowl, such as chicken.