Partridges in Madeira
Recipe second for 4 people based on Partridge - cooking method pan.
Preparation:
Preparation: Put the partridges in a saucepan with 75 g of butter, the salt, the spices and the chopped shallots; let it cook for 15 minutes. Then add the Madeira and the brandy and flame the partridges for 1 minute. Pour in the hot white wine and let it cook. Meanwhile, wash and chop the mushrooms and aromatic herbs, add them to the meat and cook for 15 minutes. Brown the bread slices in the rest of the butter, cut the lard into pieces and melt it in a pan; spread the liver on the bread and place it on a plate, placing the partridges on top. The sauce is served separately.
Ingredients:
Ingredients: 6 Pancarré slices - 3 Partridges - 100 G Butter - 1/2 Glass Olive Oil - 100 G Lard - 2 Shallots - Spices - 1/2 Glass Madeira Wine - 1/2 Glass Brandy - 1 Glass White Wine - 200 G Mushrooms - Aromatic Herbs - 50 G Goose Liver
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