Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 Partridges, trussed
1 Onion, coarsely chopped
1 Head garlic, skinned
3 Or 4 whole cloves
1 Bay leaf
1 c Dry white wine
1 tb Sherry wine vinegar
Salt, pepper
1 oz Semisweet chocolate, grated
Fried potato slices

From "The Gastronomy of Spain and Portugal," by Maite Manjon.

Put the birds in a casserole with all remaining ingredients except the
chocolate and potato slices, inserting the whole cloves into the head
of garlic. Bring to a boil, cover, and simmer for 45 minutes to an
hour, shaking the casserole at intervals and adding a little more
wine, if necessary.

Remove the partridges and place on a heated serving platter. Add the
chocolate to the contents of the casserole, cook for 5 minutes, then
rub the sauce through a sieve with a wooden spoon or process in a
blender or food processor.

Arrange the slices of fried potato around the birds, then pour on the
sauce so that it completely covers the birds.

PER SERVING: 945 calories, 55 g protein, 71 g carbohydrate, 47 g
fat(18 g saturated), 172 mg cholesterol, 196 mg sodium, 3 g fiber.

Nutrition note: since nutrition data for partridge is not available,
quail was substituted.

Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

Posted by Stephen Ciedeburg

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