in the kitchen stove form. Cut the carrots, celery, sweet potato and leek into narrow strips, turn them briefly in flour on the other side and fry them in hot oil.
Caramelize sugar with butter and calvados and warm the chestnuts in it. Reduce whipping cream with a stock cube, diced shallots and white wine to a sauce and then add the chestnuts.
Put the partridge on a plate, pour the chestnut sauce over it and place the fried vegetables next to it.
Auslese Classico Superiore from Trentino, Italy.
Related Recipes:
Brasato Pink From the Saddle of Venison with Baked Celery RavioliSeason the saddle of venison veal with salt and season with pepper. Sear in olive oil on all sides. In the...
Preserved Chestnuts in SyrupSlightly carve the chestnuts on their front side and place them next to each other on a baking tray. Roast in...
Trout Fillet with Swedish Mustard SauceFor the sauce, mix the mustard, sugar and vinegar with a mixer until creamy. Add the pepper and gradually add...
Frutti Di Mare in Salad Sauce, Potato Gnocchi, Wild GarlicFillet and clean the sardines. Remove the scallops and clean them well. Cut the squid into fine strips and the...
Brasato Al VinoFor the recipe Brasato al vino, first peel the onion and slice it with the cleaned carrots. Also peel and...
Turkey Strips on Mixed SaladFor the turkey strips on mixed salad, cut the turkey cutlets into small strips and the bacon into thin small...
Stuffed Chicken Breast in Prosciutto Coat with Fried Potatoes and EggplantsFor the stuffed chicken breast in prosciutto coating, cut the chicken breast into a cutlet. Season with salt...
Chartreuse From the SalmonBlanch (scald) the tomato with hot water, then remove the skin and cut two narrow slices into small pieces...
Potato Nests with Tomato SauceMake potatoes in their skins. While still hot, remove the peel and press through the potato ricer onto the...
EscabecheFillet the monkfish tail, parry it clean and dry it. Mix the flour with a little bit of salt and pepper, turn...