Perniciotti alla Gastalda (Partridges) Recipe

Perniciotti alla Gastalda (Partridges) Recipe

Ingredients:

Cauliflower; quartered
Bacon bits
Sausage
Livers (partridge)
1 piece of liver (fowl); cut up
1 carrot
1 onion
A bunch of herbs
Stock
Gravy
Butter
2-3 pieces of partridges
Espagnole sauce (reduced)
1 glass of Madeira or Marsala
1 glass of game essence

Instructions:

Blanch the quartered cauliflowers then drain; place inside the saucepan. Drain the bacon bits and arrange into circle inside the pan and on center place small sausage, 2 kinds of livers, herbs, carrot, and onion. Cover with gravy and stock, place butter atop; boil slowly for one hour.

Take sausage out and replace partridges; simmer it for 45 mins. Slice sausage thinly then line onto a mould. Once boiling is done, take the cooked partridge out and drain then cut. Fill mould w/ layers, alternating cauliflower & partridge. Steam mould for 30 mins.

Turn mold upside down onto a platter; leave it for 5 mins. Cut the cooked livers, making them to scallops then glaze. Wipe grease off around the inverted mould and remove it. Garnish liver scallops.

Combine reduced Espagnole, wine, and game essence; mix them well then serve this with hot dish.

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