Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!news.internetMCI.com!newsfeed.internetmci.com!su-news-hub1.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.maxwell.syr.edu!mr.net!news.stealth.net!uunet!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: leig@aol.com Newsgroups: rec.food.recipes Subject: Patridge with Cabbage Followup-To: rec.food.cooking Date: 12 Mar 1997 23:08:53 -0700 Organization: AOL http://www.aol.com Lines: 49 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <19970310210900.QAA10138@ladder01.news.aol.com> Reply-To: leig@aol.com NNTP-Posting-Host: mack.rt66.com In article <5f95ej$4s8$1@mack.rt66.com>, cocina@mbay.net (Betty Kohler) writes: >From: Marianne Becktel >Date: Thu, 27 Feb 1997 11:33:58 -0600 >Subject: Preparing Game Birds PARTRIDGE WITH CABBAGE( Perdrix aux choux) source: French cooking for everyone 2 plump partridges 2 lbs green cabbage 1/2 pound breast of pork 1/2 pound raw garlic sausage 1/4 pound chipolata sausages 1 medium sized carrot salt pepper 1 onion stuffed with a clove bouquet garni 4 cups stock 3 tablespoons lard Remove outside leaves of cabbage, plunge into boiling water, boil for 5 minutes and remove cabbage. Put breast of pork into the same water, bring to a boil, simmer for 15 minutes and drain. Spread the cabbage leaves on a big dish and season with coarse salt and freshly ground pepper. Brown the partridges quickly in a little lard. Line a large casserole with bacon and a third of the cabbage leaves. Lay the partridges, carrot, onion and bouquet garni on top. Cover with half of the the remaining cabbage, follow with a layer of sliced pork, chipolatas and garlic sausage. Cover with the rest of the cabbage, add stock to cover sausage and bring to a boil. Add 3 tablespoons of stock to the roasting pan juice and pour over the cabbage. Cover with a piece of buttered paper cut to the same size as the casserole, then with a lid, and braise for another 15 minutes, then remove pork. Continue to braise for 1 5 more minutes or until partridges are tender. Drain the cabbage thoroughly and place in the middle of a serving dish. Put the partridges on top, surround with chipolatas, sliced sausage, pork and vegetables. Serve a little of the cooking liquid as a sauce. Serves 4 Lei Gui Bronx,NY ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.