Partridge in cream with raisins

>Partridge in cream with raisins

Partridge 1/2 pcs., 5 flours, butter 12, 5 cognac, cream or sour cream 30, 20 raisins, white bread 30, pepper.

Crude partridge cut into two pieces, flatten slightly, add salt, sprinkle with salt, pepper, breaded in flour and fry in a skillet quickly and butter.

Then the partridge pieces pour brandy, close the bowl with a lid and a minute later add brown broth (20-30 g), cream, raisins and cook in a closed pot over low heat for 5-6 minutes.

When a partridge put on a dish or saucer. Garnish toasted wheat bread, toasted in butter; pour the sauce with raisins.

6 Comments Add yours

  1. Such an interesting recipe! I've never tried partridge but the sauce sounds great 🙂


  2. I haven't tried partridge before, but I love anything with booze in it!


  3. Thanks for the recipe Cook-Rook! Do you ever use quail in lieu of partridge? Or chicken even?


  4. I have not used, but you can try. Chicken, why not 🙂


  5. Paola Cioppi says:

    I have not have partridge before but this recipe sounds quite interesting and tasty.


  6. adriana nudo says:

    This sounds really good! I've never had anything like this but would love to try it!


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