Mock Partridges with Brussels Sprouts
By on · In Budget Cooking, Casseroles, Meats, Regional and Ethnic
Mock Partridges with Brussels Sprouts
Author: Barbara Norman
Recipe type: Veal
Serves: 6
Ingredients
- 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
Instructions
- * 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.
- 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.
- When meat is browned, add dried herbs, crushed garlic clove, and wine.
- Cover and cook slowly 1/2 to 3/4 hour. During cooking, add small quantities of water from time to time as sauce thickens.
- 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.
- 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.
Notes
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.
Comments: The addition of Brussels sprouts to the "Mock Partridges (Perdices de Capellan)" make an excellent one-dish meal.
