Kuropatwy Tlumione W Lisciachi Windgronowych (Partridges In Vine Leaves)

This is a delightful way of cooking young partridges, and the flavor imparted by the vine leaves is most pleasing.Wrap the partridges, previously seasoned with salt and pepper, in 2 large vine leaves, and tie them with string. Put them in an earthenware casserole or in a saucepan, closely packed, with 1/4 lb. of butter, 1 tablespoon of flour, and a little more salt and pepper. Cover closely, and seal the lid with a band of paste. Put in a moderate oven for 30 to 40 minutes, according to the size of the birds, and do not uncover till ready to serve. A potato puree is eaten with this dish.

Have a nice cooking with Polish recipes
Polish Cooking Recipes

This is a delightful way of cooking young partridges, and the flavor imparted by the vine leaves is most pleasing.Wrap the partridges, previously seasoned with salt and pepper, in 2 large vine leaves, and tie them with string. Put them in an earthenware casserole or in a saucepan, closely packed, with 1/4 lb. of butter, 1 tablespoon of flour, and a little more salt and pepper. Cover closely, and seal the lid with a band of paste. Put in a moderate oven for 30 to 40 minutes, according to the size of the birds, and do not uncover till ready to serve. A potato puree is eaten with this dish.

Have a nice cooking with Polish recipes
Polish Cooking Recipes