Partridge in cream sauce

Ingredients for Partridge in cream sauce

Instructions for Partridge in cream sauce

To prepare the Partridge in cream sauce recipe, please follow these instructions:

Agerhønsene rinse inside and wipe. Rubbed with salt and pepper, and Brown exterior and Interior on all sides in the butter in a thick-bottomed frying pan. When agerhønsene is golden brown add moisture and possibly. a little Rosemary. FRY, covered, 1 1/4 to 1 1/2 hour.

Take agerhønsene up and keep warm, Let the sauce boil a little in, add the whipping cream during whipping, came a couple of drops of colour in and taste the sauce with red currant jelly and roquefort. Got a dollop of cold butter in the sauce and it is ready for serving, without forming skins.

By snack removed fat slices and threads from agerhønsene, which halved and placed on a hot serving dish. They are served along with Brown potatoes, a little of the sauce is poured over the birds and the rest are served separately.

To agerhønsene waldorfsalat, or served a bowl of fresh salad and redcurrant jelly.