We clean the partridges and season them inside with salt.
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| Ingredients to make stagnated to the Catalan: |
| For 4 people :: 2 medium partridges 100 g of onion 2 cloves of garlic 200 g of sausage 1 trufa (optional) 20 g of flour 25 g of black chocolate 1 cup of white wine (1 dl ) 1 teaspoon of red wine vinegar 50 g of serrano leathe |
Ingredients to make stagnated to the Catalan:
2. We fill with sausage meat, mixed with the hygadillos of the partridges and a little chopped truffle.
3. We sprout the partridges to adopt a beautiful shape and brown them in a saucepan with oil, ham and a bouquet garnier tied composed of thyme, oregano, cinnamon in branch and laurel.
4. Add a chopped onion in Brunoise (finite in squares) and two crushed garlic, salt and pepper.
5. After a quarter of an hour of cooking, we sprinkle with a little flour, grated chocolate, a glass of white wine and a teaspoon of vinegar very lowered with water.
6. We cover the saucepan and let them cook until they are tender.
7. Once cooked we remove the braid of the blade.
8. We serve as they are, being able to decorate the source with some apple puree or another fruit.
