Partridges with madeira
Instructions
Put the partridges in a casserole with 75 g butter, salt, spices and chopped shallots; simmer for 15 minutes.
Add the Madeira and brandy and flambé partridges for 1 minute.
Pour the hot white wine and simmer.
Meanwhile, wash and chop the mushrooms and herbs, add them to the meat and cook for 15 minutes.
Browned the slices of bread in the rest of the butter, cut the bacon into pieces and melt in a pan; spread on bread the liver and put it on a plate sistemandoci on partridges.
Serve sauce separately.
Ingredients and dosing for 4 persons
- 6 slices of bread
- 3 partridges
- 100 g of butter
- 1/2 cup of olive oil
- 100 g of bacon
- 2 shallots
- Spices
- 1/2 cup of madeira wine
- 1/2 cup of brandy
- 1 glass white wine
- 200 g of mushrooms
- Herbs
- 50 g of goose liver