Russian 
Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Russian cuisine > Search results
Russian Cuisine
Roast partridge in sour cream
Ingredients:
3-6 partridges (1-1 1/2 pounds each)
Salt to taste
20 juniper berries, crushed
344 cup (1 1/2 sticks) unsalted butter
6 tablespoons sour cream
2 tablespoons finely chopped parsley

Directions:
Wipe the plucked and cleaned birds with a damp cloth both inside and out; rub the cavities and skin with salt. Insert the juniper berries in the cavities. In a heavy skillet, melt the butter, add l or 2 partridges, and saute until brown on all sides, about 10-15 minutes altogether. You may have to brown the birds in 2 or 3 batches. Preheat the oven to 450F. Arrange the partridges on the rack of a Dutch oven, dribble the butter in the skillet over the birds, cover, and place in the oven. Baste with the pan juices once during the next 20-25 minutes, at which time the birds should be almost ready. Generously brush the birds with Sour cream and continue to cook, covered, for about 5 minutes. Then remove the lid and roast for 3-5 minutes more, or until the birds are an appetizing brown. Place on a heated platter, sprinkle with the parsley, and serve with Russian Fries and lettuce salad, or with marinated fruits.
 
rating: 82to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * cookbook@rin.ru