Perdreaux à la Rouennaise

The result of this recipe is partridges that are succulent and tasty.  The apples and cream are typical of Normandy cuisine.

The cream has a slightly off-putting lumpy appearance.  This can be tweaked by liquidising the apples and juices to make a smooth sauce.

Preparation Time: 15 Mins

Cooking Time: 2 Hrs

Total Time: 1¼ Hrs

Ingredients

For 2 servings…

60 gms            Butter       

2                    Partridges  

450 gms           Apples  - cooking      

1 tsp               Sugar       

                     Pepper      

                     Salt          

30 cl               Cream       

Method

Heat an oven to 150°C.

Heat the butter in a frying pan and brown the birds all over.

Peel, core and slice the apples, arrange the slices in the bottom of a casserole and sprinkle with the sugar.  Pour the butter in which the birds were browned, over the apples.

Lay the birds on the apples, season and pour on the cream.  Cover and cook slowly until tender - 1½ -

2 hours.

Place the birds on a serving dish surrounded by the apples.

Wine recommendations

A Bordeaux-style red wine.

Conventional

     Bordeaux Supérieur

Interesting

     Bourgueil

     Irouleguy

     Saumur-Champigny