Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 partridges,
- 1 onion,
- 4 oz/100 g fresh bacon,
- 2 crustless slices of white bread soaked in milk,
- 1 egg,
- gizzards from 4 partridges,
- 1 tablespoon butter,
- 1 tablespoon lard,
- ground pepper and juniper berries,
- salt,
- chopped parsley
Directions
Wash and salt the partridges. Let them sit until you prepare the following stuffing.
Chop the gizzards and saute in a tablespoon of lard, with the finely chopped onion.
Remove from heat, add the cubed bacon, bread, salt, pepper, parsley and mix everything well with an egg. Stuff the partridges with this stuffing and then fry in a pan with a tablespoon of butter, until golden-brown.
Add 2-3 tablespoons of water, cover and simmer at low heat until done.
Keep turning them and add a little water from time to time, as needed.
Category:Romanian Recipes
Category:Romanian Meat Dishes