Partridges En Crepine

Ingredients

• 2 partridges
• ½ cup veal broth
• ⅓ cup white wine
• 1 onion, chopped
• 2 leaves basil
• 1 teaspoon thyme
• 1 clove garlic, minced
• ¼ teaspoon pepper
• ¼ teaspoon coarse sea salt
• 1 tablespoon lemon juice
• 2 cloves
• ½ bay leaf
• whites of eggs, beaten to a solid froth
• light puff pastry for garnish

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Bone and stew the partridges until half done with veal broth, white wine, onion, basil, thyme, garlic, pepper, salt, lemon juice, cloves, and bay leaf.

2. Remove the partridges from the liquid and strain the broth.

3. Once cool, stuff each partridge with light forcemeat.

4. Brush the stuffed partridges with beaten egg whites.

5. Garnish with puff pastry in your desired shape.

6. Bake at 400°F (200°C) until golden brown.

7. Serve with the reduced sauce underneath.