In another effort to flush the chowder out from cover, this evening we propose partridge in the Rouen style on a bed of apples, accompanied by chilled dry cider.
A dead simple dish that reflects Rouen and the Departement of Haut Normandie ; lots of game shooting, apple orchards and cider making. You can have a really nice break touring the D-Day beaches, eating well, and necking the cider and Calvados.
Beginning .... the ingredients. Partridge, Coxs' apples, cream, a bit of brown sugar and of course unsalted Welsh butter. You get a lot of that in France.
Middle .... Browning the birds in the butter; the apples, cream and sugar are ready and waiting. When you've done the browning the butter goes on top of the apples. Two hours in a middling heat oven will do you.
End ... here's you plate. This is very rich, so just a few green beans and mange tout peas are all you need. Where you get a high quality dry cider in the US is your business, I never found any. Normandy is swimming in the stuff!
After a generous shot of Calvados and some good coffee you'll forget many of your troubles and the Polish girl will look even prettier. Don't be driving the Morgan though ....
Eug
