Ingredients Jump to Instructions ↓

  1. 4 Partridges - young and tender, cleaned and dressed

  2. 2 Carrots

  3. 3 Tomatoes (small)

  4. 2 Onions (medium)

  5. 1/4 cup 59ml Cognac

  6. 1/4 cup 59ml Dry white wine

  7. 10 Toasted almonds - peeled

  8. 1 Garlic

  9. 1/4 cup 59ml Olive oil - (approximate)

  10. 2 teaspoons 10ml Flour

  11. 1 tablespoon 15ml Butter - heaping tbsp

  12. 2 tablespoons 30ml Vinegar

  13. 16 tablespoons 240ml Onions (small) Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400F. Cook the small onions in boiling water until tender; strain and set aside. Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven). Peel and mash garlic in mortar with peeled, toasted almonds. Stir in 1/2 teaspoon olive oil and 2 teaspoons flour. Peel and slice carrots and onions. Wash inside cavity of partridges with vinegar mixed with water. Rub the whole, cleaned partridges with olive oil, salt, and pepper, and put them in a lightly greased oven pan with carrots, onions, and three small whole tomatoes. Roast in 400F oven for 20 minutes. Pour cognac and wine over birds and continue roasting until they are browned and tender (the joints should move easily). Total cooking time for young partridges is approximately 45 minutes, and the birds should be basted frequently throughout. When partridges are roasted, remove them to an ovenproof serving dish. Strain cooking juices into a saucepan, add the garlic- almond paste, a heaping tablespoon of butter, and the 2 tablespoons of vinegar. Boil slowly for 6 to 7 minutes. Season with salt and pepper. Brown the small, pre-boiled onions in 2 tablespoons olive oil. Pour sauce over partridges, add browned onions, and reheat dish in oven for 10 minutes, basting the birds with the sauce.


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