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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the stuffing: Using a sharp knife, finely chop the reserved partridge livers and place them in a medium-sized mixing bowl. | 2. Add the remaining stuffing ingredients and mix well to blend. | 3. Place the partridges on a flat surface and with a teaspoon, gently and carefully spoon the stuffing mixture into the cavities. | 4. Close the cavities with a skewer or a trussing needle and thread. | 5. In a large deep frying-pan, melt the butter over moderate heat. | 6. When the foam sibsides, add the partridges to the pan and cook, carefully turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned. | 7. Using tongs, or two large spoons, remove the partridges from the pan and set aside. | 8. Add the chopped ham to the pan and cook, stirring frequently for 2 minutes. | 9. Sprinkle over the flour and cook for a further 2 minutes, stirring constantly. | 10. Stir in the wine, then add the bouquet garni, orange rind, tomato puree, salt and pepper. | 11. Stir well to blend. | 12. Bring the liquid to the boil over high heat. | 13. Reduce the heat to low and simmer for 8 minutes. | 14. Remove the pan from the heat and strain the liquid into a large flameproof casserole. | 15. Discard the contents of the strainer. | 16. Add the partridges to the casserole and place it over low heat. | 17. Simmer the partridges, for 10 minutes, basting occasionally. | 18. Stir in the garlic. | 19. Cover the caserole and cook for a further 20- 25 minutes or until the partridges are tender when pierced with the point of a sharp knife. | 20. Remove the pan from the heat and discard the garlic cloves. | 21. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
partridge	2		trussed larded	-	-	-	-
butter	3/8	cup		513.0	23.570999999999998	16.029	43.2
ham	2	tablespoons	chopped cooked	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
white wine	1 1/4	1/4		-	-	-	-
parsley	4	sprigs		0.684	0.1203	0.0564	0.015
thyme	1	sprig		-	-	-	-
bay leaf	1		tied	-	-	-	-
orange	1/2		rind	22.56	5.64	0.4512	0.0576
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic	6	cloves	drained	26.82	5.9508	1.1448	0.09
breadcrumb	1/4	cup		-	-	-	-
ham	2	tablespoons	cooked chopped	-	-	-	-
parsley	1/2	tablespoon	chopped	0.684	0.1203	0.0564	0.015
garlic	1	clove	crushed	26.82	5.9508	1.1448	0.09
egg	1		beaten	54.34	0.2736	4.7728	3.6138

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.