2 young partridges, halved
30 ml (2 tbsp) vegetable oil
175 ml (6 fl oz) chicken stock
90 ml (6 tbsp) dry white wine
15 ml (1 tbsp) cornflour
1 egg yolk
30 ml (2 tbsp) double cream
125 g (4 oz) white grapes, skinned, halved and pipped
chopped parsley, to garnish
30 ml (2 tbsp) vegetable oil
175 ml (6 fl oz) chicken stock
90 ml (6 tbsp) dry white wine
15 ml (1 tbsp) cornflour
1 egg yolk
30 ml (2 tbsp) double cream
125 g (4 oz) white grapes, skinned, halved and pipped
chopped parsley, to garnish
method
1. Remove the backbones from the partridges and carefully pull off the skin. Heat the oil in a large flameproof casserole and lightly brown the birds.
2. Pour over the stock and wine, season and bring to the boil. Cover tightly and cook gently on top of the stove for about 25 minutes or until the meat is tender.
3. Drain the partridges and keep warm on a serving dish.
4. Blend together the cornflour, egg yolk and cream. Add to the pan juices with the grapes and cook gently without boiling, until the sauce thickens. Adjust the seasoning. Spoon the sauce over the partridges and garnish with parsley.
2. Pour over the stock and wine, season and bring to the boil. Cover tightly and cook gently on top of the stove for about 25 minutes or until the meat is tender.
3. Drain the partridges and keep warm on a serving dish.
4. Blend together the cornflour, egg yolk and cream. Add to the pan juices with the grapes and cook gently without boiling, until the sauce thickens. Adjust the seasoning. Spoon the sauce over the partridges and garnish with parsley.
serving amount
serves 2
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