How to cook a partridge
Partridge with grapes
To tie a partridge, pull the skin around your neck and expose the fork. Cut the meat on the sides of the fork and tear off the end of the cartilage attaching the fork to the sternum. Pull the fork. Lower the skin flap on the neck of the bird. Insert the thread to bind the needle. Pull the needle through the top of the wings to tie them to the carcass, pull the needle through the hips in the opposite direction. Tie the ends of the thread and trim the excess. To prevent the partridge from drying out during frying, brush it with pork spinal lard.
For 4 servings:
partridges, plucked 4;
white grapes without seeds, 250 g;
salt and pepper;
Goose liver pate 4 tsp;
grape leaves 4;
pork spinal bacon, cut into 4 thin slices 125 g;
butter 30 g;
Armagnac or brandy 2 tbsp. l .;
How to cook a partridge with grapes
Lightly salt and pepper the partridges inside and place a teaspoon of goose liver paste and one or two grapes inside each bird.If you have grape leaves, wrap them in partridges. Cover each partridge breast with a slice of bacon. Tie the quails tightly or sew them together.
Heat the butter in a small skillet. Put the partridges in the pan and fry for 10 minutes in the oven at 220 degrees Celsius until almost ready. Remove the pan from the oven and pour the birds with armagnac or cognac. Set fire to alcohol; when the flame goes out, put the rest of the grapes and carefully pour the birds with the juice in which they were fried. Reduce the heat in the oven to 180 degrees Celsius, cover the pan with a lid and put the oven kneads in the oven for another 5 minutes. Serve directly on the pan.
Partridge with green grape juice
It is best to peel the grapes directly from the skin by filling them with a partridge; grape cleaning technology is shown on page 40. To get grape juice, skip 500 g of unripe green grape through a juicer. You don’t have her uneaten grapes, mix 1/4 l of white grape juice with squeezed juice of two lemons.
For 6 servings:
young partridges 6 pieces;
green grapes 450 g;
butter 60 g;
brandy 4 tbsp.
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