Photo: Wesual Click
French partridge in a bread blanket, butternut crush and Brussels sprouts
25 ingredients
30 min
Serves 4
openrecipes
Savor the essence of autumn with this deliciously dainty partridge recipe.
Estimated Nutrition (whole recipe, rough)
1112
Calories
77g
Protein
50g
Fat
94g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chervil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Chestnut | not in our table | 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
- 25g/1oz butter
- 50g/2oz onion
- 110g/4oz button mushrooms
- 25g/1oz bacon
- 1 clove baked garlic
- 30g/1¼oz Cumbrian ham
- 10g/½oz chopped fresh chervil
- 1½ tsp treacle vinegar
- 4 French partridge
- 4 slices air-dried ham
- 4 slices white bread
- 50g/2oz butter
- 150g/5oz onions
- 10g/½oz butter
- 150ml/5fl oz Madeira
- 600ml/1 pint chicken stock
- 1tsp potato
- ½ pomegranate
- 1 butternut squash
- 3 garlic cloves
- 2-3 tbsp olive oil
- 150g/5oz small Brussels sprouts
- 1 tsp bacon fat
- 110g/4oz chestnuts
- 25g/1oz butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes