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Partridge in german
1 serving
Partridge is wrapped with fat-speck, tied with thread and fried in a roasting cabinet. Onions and carrots, cut into strips, are browned in butter. On top of the onions, they put partridge, salt, pepper, pour broth, put a bunch of greens and simmer in a roasting cupboard until tender. Then the partridge is removed, the lard is removed, cut into portions and watered with a small amount of the cooked sauce. The sauce is prepared as follows: the broth remaining after stewing is mixed with sour cream, boiled, seasoned to taste and strained. Mashed potatoes, stewed cabbage and the rest of the sauce are served separately.
Partridge is wrapped with fat-speck, tied with thread and fried in a roasting cabinet. Onions and carrots, cut into strips, are browned in butter. On top of the onions, they put partridge, salt, pepper, pour broth, put a bunch of greens and simmer in a roasting cupboard until tender. Then the partridge is removed, the lard is removed, cut into portions and watered with a small amount of the cooked sauce. The sauce is prepared as follows: the broth remaining after stewing is mixed with sour cream, boiled, seasoned to taste and strained. Mashed potatoes, stewed cabbage and the rest of the sauce are served separately.
potatoes - 100 g, white cabbage - 50 g, carrots - 20 g, onions - 30 g, salt to taste, pepper to taste, sour cream - 100 g, speck (spig, stove) - 150-200 g, greens - 5 g, partridge - 1 pc.
