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LOCATION: Recipes >> Poultry >> Partridge 01

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PARTRIDGE WITH CABBAGE (Perdrix aux choux)

2 plump partridges
2 lbs green cabbage
1/2 pound breast of pork
1/2 pound raw garlic sausage
1/4 pound chipolata sausages
1 medium sized carrot
salt
pepper
1 onion stuffed with a clove
bouquet garni
4 cups stock
3 tablespoons lard

Remove outside leaves of cabbage, plunge into boiling water, boil
for 5 minutes and remove cabbage. Put breast of pork into the same
water, bring to a boil, simmer for 15 minutes and drain. Spread
the cabbage leaves on a big dish and season with coarse salt and
freshly ground pepper. Brown the partridges quickly in a little
lard. Line a large casserole with bacon and a third of the cabbage
leaves. Lay the partridges, carrot, onion and bouquet garni on top.
Cover with half of the the remaining cabbage, follow with a layer
of sliced pork, chipolatas and garlic sausage. Cover with the rest
of the cabbage, add stock to cover sausage and bring to a boil.
Add 3 tablespoons of stock to the roasting pan juice and pour over
the cabbage. Cover with a piece of buttered paper cut to the same
size as the casserole, then with a lid, and braise for another 15
minutes, then remove pork. Continue to braise for 1 5 more minutes
or until partridges are tender. Drain the cabbage thoroughly and
place in the middle of a serving dish. Put the partridges on top,
surround with chipolatas, sliced sausage, pork and vegetables.
Serve a little of the cooking liquid as a sauce.

Serves 4

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