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Roast Greywing partridge

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 9
Servings 4


  • 4
    young partridge
  • salt and milled black pepper
  • 8
    rashers bacon
  • 500
    cooked rice
  • 60
    softened butter
  • green olives, stoned and chopped
  • milled pepper
  • 125
    brandy for flaming


STUFFING: Mix ingredients and stuff birds. Truss birds as described in 'step-by-step preparation of birds' (see recipe). Season birds and cover breasts with bacon. Place each bird on a piece of foil large enough to enclose it. Place on a baking sheet. Roast at 180 ºC until tender, 1 to 2 hours (halved chickens will be ready in about 1 hour). Test with a skewer, breast juices should run clear. Remove string and serve on a bed of savoury rice. Pour flaming brandy over birds and serve with lemon butter sauce. TOTAL KILOJOULE COUNT: 11 270 kJ (2 695 Cal). A portion: 2 820 kJ (675 Cal).

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