young partridges fried

Ingredientes for 6 young partridges :

* 1 onion * 1/2 teaspoonful of cumin * 1 teaspoonful of paprika * 1/2 teaspoonful of ginger

* 1/2 teaspoonful of pepper * 1 coffeespoonfu, of saffron (mixed packet saffron and crushed flowers)

* 1 small bunch of coriander and parsley tied together *- 2 soupspoonfuls of groundnut oil

* 1 teaspoonful of flour * 1 garllc clove * 150 g (5 oz) of butter * salt

Preparation: 

Peel the garlic and the onion, cut in pieces and pound in a mortar with sufficient salt to season the partridgs. Mix with the spices. Drain and wipe the partridges with a 6lean cloth and coat inside and out with this mixture, Put the butter and the oil in a thick-bottomed saucepan over a low heat. Leave the partridges to cook in this fat, turning them over frequently until they are completely impregnated with the spices. After a few minutes add 2 large glassfuls of water, the bunch of coriander and parsley which should be removed when the dish is cooked.

Cook with the lid on, over a moderate heat, turning the partridges over frequently. Add extra water if necessary. When the partridges are cooked, i.e. the flesh comes off the bones easily, let the sauce boil down until it is thick and then take the partridges out of the saucepan. Add teaspoonful of flour blended with a little water to the sauce to bind it and bring to the boil.

Leave on one side 20 minutes before serving, heat 100 g (4 oz) of butter and a ladleful of oil in a pan and brown the partridges all over in this. Arrange the partridges on a hot dish, re-heat the sauce adding 2 soupspoonfuls of the frying fat, stirring the saucepan with a firm circular movement and pour the sauce over. Serve at once.