Partridge In Vinegar Sauce - (Perdiz A La Vinagreta)

Recipe Ingredients

4		Partridges - young and tender, cleaned and dressed
2		Carrots
3		Tomatoes (small)
2		Onions (medium)
1/4 cup	59ml	Cognac
1/4 cup	59ml	Dry white wine
10		Toasted almonds - peeled
1		Garlic
1/4 cup	59ml	Olive oil - (approximate)
2 teaspoons	10ml	Flour
1 tablespoon	15ml	Butter - heaping tbsp
2 tablespoons	30ml	Vinegar
16 tablespoons	240ml	Onions (small)
		Salt and pepper - to taste

Recipe Instructions

Preheat oven to 400F.

Cook the small onions in boiling water until tender; strain and set aside. Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven). Peel and mash garlic in mortar with peeled, toasted almonds. Stir in 1/2 teaspoon olive oil and 2 teaspoons flour.

Peel and slice carrots and onions. Wash inside cavity of partridges with vinegar mixed with water. Rub the whole, cleaned partridges with olive oil, salt, and pepper, and put them in a lightly greased oven pan with carrots, onions, and three small whole tomatoes. Roast in 400F oven for 20 minutes. Pour cognac and wine over birds and continue roasting until they are browned and tender (the joints should move easily). Total cooking time for young partridges is approximately 45 minutes, and the birds should be basted frequently throughout.

When partridges are roasted, remove them to an ovenproof serving dish. Strain cooking juices into a saucepan, add the garlic- almond paste, a heaping tablespoon of butter, and the 2 tablespoons of vinegar. Boil slowly for 6 to 7 minutes. Season with salt and pepper.

Brown the small, pre-boiled onions in 2 tablespoons olive oil. Pour sauce over partridges, add browned onions, and reheat dish in oven for 10 minutes, basting the birds with the sauce.

Source:
Barbara Norman

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