Partridge With Cabbage Croquettes

Recipe Ingredients

		(perdiz con croquetas de col)
2		Partridges - young and tender, cleaned and dressed
2		Garlic cloves - peeled
1		Onion
1		Tomato
1/2 cup	118ml	Dry white wine
1/3 cup	78ml	Water - (or meat stock or beef bouillon)
		Tip of a bay leaf
1		Ground cinnamon
1		Cabbage (large)
1		Egg - beaten
		Flour - for dusting
1/3 cup	78ml	Olive oil - for frying
		Salt and pepper - to taste

Recipe Instructions

Preheat oven to 400F.

Wash and dry partridges, rub with olive oil, salt, and pepper, and put them in a lightly greased oven pan with onion, tomato, and garlic, all whole. After 20 to 25 minutes (or when the partridge is half roasted), pour in wine. When wine has almost entirely evaporated, add water or stock, bay leaf, and cinnamon. Baste partridge frequently during second half of roasting. Add a little more stock or water if necessary; there should be juice in quantity.

While partridge roasts, separate cabbage leaves. Boil the leaves whole in salt water until just tender, but not soft. Drain and rinse in cold water. To make croquettes, take two or three leaves, fold in the most tender part of the leaf, and roll up the croquette, giving it a round or oblong shape as you choose. Dust each croquette in flour, dip it in beaten egg, and fry it in hot olive oil until browned on all sides.

Fifteen minutes before the partridge is done, add the croquettes to the partridge sauce. To serve, cut each partridge in two, strain the sauce over the birds, and arrange the cabbage croquettes around them.

Source:
Barbara Norman

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