Covered with cloth of partridge
Instructions
10336 2 INGREDIENTS COVERED with CLOTH PARTRIDGE partridges; 2 sheets frozen puff pastry; 100 g roasted peanuts; 100 g of cured ham; 50 g butter; pi1 egg yolk 2; 1 onion; 4 tablespoons cream; salt and pepper; Boneless partridges and let marinate the meat with a spoon of cognac for 30 minutes.
Saute chopped onion in butter, remove and keep aside.
in the same Pan fry lightly the ham cut into slices.
Puree the flesh, minus the chest, with eggs, cream, 50 g of chopped peanuts, onion, cognac and season with salt and pepper; then add the rest of the peanuts.
Roll out the puff pastry giving it the shape of a circle and a lined baking tray so that the dough comes out from the edges.
Pour half dressing, placed over the ham and the Partridge breasts cut into slices and the rest of the preparation.
Cover with another puff pastry and add the inumidendoli edges a little bit.
Brush the surface with beaten egg and drill a small hole in the Center to let out the steam.
Cook in oven sharp for about an hour.
