*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Game                             Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2                    Partridges, trussed
    1                    Onion, coarsely chopped
    1                    Head garlic, skinned
    3                    Or 4 whole cloves
    1                    Bay leaf
    1       c            Dry white wine
    1       tb           Sherry wine vinegar
                         Salt, pepper
    1       oz           Semisweet chocolate, grated
                         Fried potato slices
   From “The Gastronomy of Spain and Portugal,” by Maite
   Put the birds in a casserole with all remaining
   ingredients except the chocolate and potato slices,
   inserting the whole cloves into the head of garlic.
   Bring to a boil, cover, and simmer for 45 minutes to
   an hour, shaking the casserole at intervals and adding
   a little more wine, if necessary.
   Remove the partridges and place on a heated serving
   platter. Add the chocolate to the contents of the
   casserole, cook for 5 minutes, then rub the sauce
   through a sieve with a wooden spoon or process in a
   blender or food processor.
   Arrange the slices of fried potato around the birds,
   then pour on the sauce so that it completely covers
   the birds.
   PER SERVING: 945 calories, 55 g protein, 71 g
   carbohydrate, 47 g fat (18 g saturated), 172 mg
   cholesterol, 196 mg sodium, 3 g fiber.
   Nutrition note: since nutrition data for partridge is
   not available, quail was substituted.
   Jayne Benet writing in the San Francisco Chronicle,
   Posted by Stephen Ciedeburg
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