Recipe for Partridge with Royal York Sauce

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Yield:

Ingredients:

Amount	Ingredient
1 x	Plump partridge split and skinned
1/2 cup	Flour seasoned with
1/2 tsp	Salt and
1/4 tsp	Freshly-ground white pepper
6 tbl	Sweet butter
1 tsp	Chopped shallots
2 tbl	Dry white wine
1/2 x	Chicken extract cube
1 tbl	Hot water
	Salt to taste
	Freshly-ground black pepper to taste
2 slc	Hot toast buttered
2 tbl	Shredded almonds
2 tsp	Chopped parsley

Instructions:

Instructions: Roll bird pieces in seasoned flour; brown lightly in 4 tablespoons of the butter. Cover and cook slowly until done, about 45 minutes. Remove bird pieces and brown shallots in the same butter. Add wine and extract softened in the hot water. Remove from the heat and blend in remaining butter; season to taste. Put bird on the buttered toast. Sprinkle with almonds, parsley, and garlic, and pour on the pan juices.

This recipe yields 1 to 2 servings.

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