Partridge With Royal York Sauce

Recipe Ingredients

1		Plump partridge - split and skinned
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground white pepper
6 tablespoons	90ml	Sweet butter
1 teaspoon	5ml	Chopped shallots
2 tablespoons	30ml	Dry white wine
1/2		Chicken extract cube
1 tablespoon	15ml	Hot water
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Hot toast - buttered
2 tablespoons	30ml	Shredded almonds
2 teaspoons	10ml	Chopped parsley
1 teaspoon	5ml	Garlic clove - minced (small)

Recipe Instructions

Roll bird pieces in seasoned flour; brown lightly in 4 tablespoons of the butter. Cover and cook slowly until done, about 45 minutes. Remove bird pieces and brown shallots in the same butter. Add wine and extract softened in the hot water. Remove from the heat and blend in remaining butter; season to taste. Put bird on the buttered toast. Sprinkle with almonds, parsley, and garlic, and pour on the pan juices.

This recipe yields 1 to 2 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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