A delicious dinner party dish, Partridges Stuffed with Mushrooms may be served with roast potatoes and buttered broccoli.
A smooth claret would go excellently with this dish.
2 oz. butter
1 small onion, finely chopped
4 lean bacon slices, chopped
8 oz. mushrooms, wiped clean and sliced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon chopped fresh parsley
4 young partridges, trussed and larded
1 oz. flour
15 fl. oz. chicken stock
In a medium-sized frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onion and bacon and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the mushrooms and cook, stirring occasionally, for 3 minutes. Remove the pan from the heat. Add the salt, pepper, paprika and parsley and mix well. Set aside.
Preheat the oven to hot 425 CF (Gas Mark 7, 220°C). Using the remaining butter, generously grease a medium-sized roasting tin. Set aside.
Place the partridges on a flat working surface. Using a teaspoon, carefully stuff the mushroom mixture into the cavities.
Close the cavities with a skewer or a trussing needle and thread. Place the partridges in the roasting tin. .Place the roasting tin in the oven and roast for 20 to 25 minutes or until the partridges are tender when pierced with the point of a sharp knife.
Remove the roasting tin from the oven. Transfer the partridges to a warmed serving dish. Keep warm while you make the sauce.
Sprinkle the flour into the roasting tin and stir well with a wooden spoon. Place the tin over moderate heat and gradually add the stock, stirring constantly. Bring
Partridge Terrine is a rich mixture of chicken livers and partridges, and makes an excellent first course. the sauce to the boil and cook, stirring constantly, for 5 to 8 minutes or until the sauce has thickened.
Remove the tin from the heat. Pour the sauce into a warmed sauceboat and serve at once, with the partridges.