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Partridge Fricassee

An elegant French classic you can make right at home! A wonderful recipe for anyone who loves poultry dishes. Partridge fricassee is perfect for a holiday table or a family dinner, so treat your loved ones to something truly delicious!

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Partridge fricassee
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 9 g
Fats 52 % 12 g
Carbohydrates 9 % 2 g
159 kcal
GI: 50 / 0 / 50
    1. Rinse the partridges, pat them dry, and cut them into serving pieces. Set a heavy-bottomed skillet over the heat and let it warm up. Add a knob of butter and brown the partridge in it — you don't need to cook it long, about 5 minutes per side. Remove the browned pieces from the skillet. 2. Add the flour to the butter and cook it, stirring, until golden. Then pour in the broth in a thin stream, stirring constantly so no lumps form. 3. Add the juice and zest of half a lemon. Return the meat to the sauce, season with salt and spices to taste, cover, and simmer over low heat for half an hour. 4. In a second skillet, sauté the onion, then the sliced mushrooms. Add them to the partridge and cook for another 15 minutes. Transfer the finished partridge and mushrooms to a serving dish. Pour the heavy cream, whisked with the egg yolks, into the skillet and cook, stirring, for two minutes. Spoon the sauce over the partridge, sprinkle with fresh herbs, and serve.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Champignons - 24  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Broth - 15  kcal/100g
  • Partridges - 254  kcal/100g

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