Mock Partridges with Brussels Sprouts
Author: Barbara Norman
  • 12 slices veal, under 2 ounces each; very thin slices
  • 12 slices cured (but not salty) ham; very thin slices
  • 12 slices salami; see * Note
  • 1 large garlic clove; crushed
  • 1 Tablespoon dried herbs (thyme, basil, tarragon, rosemary, or any combination you prefer)
  • 3 Tablespoons olive oil
  • 1/2 Cup white wine
  • flour; for dusting
  • salt and pepper, to taste
  • 1 1/2 pounds brussel sprouts; cleaned
  • 2 eggs; well beaten
  • 1/4 Cup olive oil; for frying sprouts
  1. * Note: The basic recipe "Mock Partridges (Perdices de Capellan)", which comes from the Balearic Islands, traditionally uses the local sausage, 'sobrasada', a reddish, pasty sausage of distinct flavor. The suggested salami substitute works well and is used in parts of Spain where 'sobrasada' is not available.
  2. Flatten veal slices to make them as thin as possible. On each, put one slice of ham and one slice of sausage. Roll firmly, tucking in loose edges; tie with thread. Dust in flour and brown well in hot olive oil in a flat casserole large enough to hold all the pieces without crowding.
  3. When meat is browned, add dried herbs, crushed garlic clove, and wine.
  4. Cover and cook slowly 1/2 to 3/4 hour. During cooking, add small quantities of water from time to time as sauce thickens.
  5. Meanwhile boil Brussels sprouts in very little salted water until just tender. Take care not to overcook. Dip sprouts in beaten egg and fry in 1/4 cup hot olive oil. Add vegetables to mock partridges 5 minutes before serving. They will absorb sauce and contribute to its flavor.
  6. Season veal with salt and pepper when almost ready to serve. Remove thread from meat and serve in sauce, which should be fairly thick, with Brussels sprouts.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: The addition of Brussels sprouts to the "Mock Partridges (Perdices de Capellan)" make an excellent one-dish meal.
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