Partridge in raisin cream

2 servings


Cut the raw partridge into two parts, slightly flatten, salt, pepper, batch in flour and quickly fry in a saucepan with butter. Then douse the pieces of partridge with cognac, close the dishes with a lid and after a minute add brown broth, cream, raisins and simmer in a closed dish over low heat for 6 minutes. When serving, put the partridge on a dish. Side with croutons made of bread toasted in butter, pour over the sauce with raisins.