Partridge Jubilee
2 Young Partridges
110g (4oz) Liver (or Pâté de Foie Gras)
225g (8oz) Ripe Black Cherries
55g (2oz) Butter
40g (1˝oz) Bacon Fat
4 Slices Brown Bread
1 Bunch Watercress
8 tbsp Madeira
2 tbsp Olive Oil
1 tsp Sugar
1 tsp Lemon Juice
Salt and Pepper
Heat the butter and oil, sauté the partridges on all sides until brown.
Continue cooking for 25 minutes or until tender.
Cut the bread in half diagonally and fry in the bacon fat.
Drain bread and spread with pâté.
Place the bread on a warmed serving dish, place the partridges on top.
Return the sauté pan to the heat, add the pitted cherries, Madeira, sugar lemon juice and season to taste.
Bring to the boil and reduce a little.
Pour over the partridges, serve at once garnished with watercress.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved