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Partridge With Cabbage( Perdrix Aux Choux) poultry, game, french 2 plump partridges 2 lb green cabbage 1/2 lb breast of pork 1/2 lb raw garlic sausage 1/4 lb chipolata sausages 1 medium sized carrot 1 salt 1 pepper 1 onion stuffed with a clove 1 bouquet garni 4 cup stock 3 tablespoon lard Remove outside leaves of cabbage, plunge into boiling water, boil for 5 minutes and remove cabbage. Put breast of pork into the same water, bring to a boil, simmer for 15 minutes and drain. Spread the cabbage leaves on a big dish and season with coarse salt and freshly ground pepper. Brown the partridges quickly in a little lard. Line a large casserole with bacon and a third of the cabbage leaves. Lay the partridges, carrot, onion and bouquet garni on top. Cover with half of the the remaining cabbage, follow with a layer of sliced pork, chipolatas and garlic sausage. Cover with the rest of the cabbage, add stock to cover sausage and bring to a boil. Add 3 tablespoons of stock to the roasting pan juice and pour over the cabbage. Cover with a piece of buttered paper cut to the same size as the casserole, then with a lid, and braise for another 15 minutes, then remove pork. Continue to braise for 1 5 more minutes or until partridges are tender. Drain the cabbage thoroughly and place in the middle of a serving dish. Put the partridges on top, surround with chipolatas, sliced sausage, pork and vegetables. Serve a little of the cooking liquid as a sauce. Serves 4 source: French cooking for everyone Lei Gui Bronx,NY From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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