1 stephen ceideburg
2 partridges, trussed
1 onion, coarsely chopped
1 head garlic, skinned
3 or 4 whole cloves
1 bay leaf
1 c dry white wine
1 tb sherry wine vinegar
1 salt, pepper
1 oz semisweet chocolate, grated
1 fried potato slices

From “The Gastronomy of Spain and Portugal,” by Maite Manjon.

Put the birds in a casserole with all remaining ingredients except the
chocolate and potato slices, inserting the whole cloves into the head of
garlic. Bring to a boil, cover, and simmer for 45 minutes to an hour,
shaking the casserole at intervals and adding a little more wine, if
necessary.

Remove the partridges and place on a heated serving platter. Add the
chocolate to the contents of the casserole, cook for 5 minutes, then rub
the sauce through a sieve with a wooden spoon or process in a blender or
food processor.

Arrange the slices of fried potato around the birds, then pour on the sauce
so that it completely covers the birds.

PER SERVING: 945 calories, 55 g protein, 71 g carbohydrate, 47 g fat(18 g
saturated), 172 mg cholesterol, 196 mg sodium, 3 g fiber.

Nutrition note: since nutrition data for partridge is not available, quail
was substituted.

Jayne Benet writing in the San Francisco Chronicle, 3/18/92.