Composition / ingredients
Cooking method
1. We wash the partridge carcass. Dry and cut into portions. We put a frying pan with a thick bottom on the fire, warm it up. Put a piece of butter and fry the partridge on it. It is not necessary to fry for a long time, it is enough for 5 minutes on each side. We remove the fried pieces of meat from the pan.
2. Add flour to the butter and stir-fry it until golden brown. Then pour the broth in a thin stream, constantly stirring the sauce so that lumps do not form.
3. Add the squeezed juice and zest of half a lemon. We put pieces of meat in the sauce, salt and season to taste with spices. Cover with a lid and simmer over low heat for half an hour.
4. In another frying pan, fry the onion, and then the chopped mushrooms. We put it in the pan to the partridges and cook for another 15 minutes. We transfer the finished partridge meat and mushrooms to a dish, pour fat cream mixed with yolks into the pan. Cook stirring for two minutes. Pour the resulting sauce over the pieces of partridge. Sprinkle with fresh herbs and serve to the table.
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
