Partridge with flan
Instructions
01089 PARTRIDGE FLAN with SAUCE INGREDIENTS for 4 PEOPLE 3 Partridge; 250 g of whipped cream; 1 egg white; lettuce leaves; salt and pepper; SALSA.
50 g raisins of Corinth; 200 g of cream; 1 carrot; 1 onion or leek; 1 turnip; 1 stalk of celery; Dissossate the partridges and blend all the meat with egg whites, just enough to get a fine puree.
Let stand in refrigerator, meanwhile, for an hour.
With prepared broth bones with half a liter of water, the carrot, celery, turnip, spices or Leek.
Simmer until the liquid is reduced to 1/4.
Filter the broth and add the cream.
Cook still to reduce it to half then add raisins and keep aside to warm.
Blanched lettuce leaves for some minutes then lined with leaves, four individual moulds.
Remove from refrigerator mashed insaporitelo with salt and pepper then stir the whipped cream without mixing.
Split it on to moulds and bake in the oven, Bain-Marie, for 15 minutes.
Turn the presently serving molds and cover with the sauce.
