Stuffed partridges (Roaster)

Ingredients for Stuffed partridges (Roaster)

Instructions for Stuffed partridges (Roaster)

To prepare the Stuffed partridges (Roaster) recipe, please follow these instructions:

Soft French bread up in milk. Mal liver through kødmaskinen or findel it on the blender. Tubes the liver with French bread, which may have occurred. excess milk is poured from. Got eggs, crushed garlic, marjoram, salt and pepper in the filling in the cleaned partridges Forcemeat.. Rub them with a little salt and briefly put back-fat slices on the birds ' breasts. Hold them in place using skewers. Put the birds in the gennemfugtede roaster that is covered at the bottom of the subcutaneous fat slices. Rose agerhønsene in about 1 ½ by 220 degrees. Server them with roasted mushrooms and potatoes or as a game where the cloud is leveled with flour and added cream.