6 partridges
4 large onions
4 carrots
2 tablespoons of olive oil
6 thyme leaves
1 fresh sprig of thyme or 1 tablespoon of dried thyme
1 head of garlic
2 cups of vinegar
1 cup of white wine
chicken broth
8 sheets of gelatin
salt and black pepper
6 partridges
4 large onions
4 carrots
2 tablespoons of olive oil
6 thyme leaves
1 fresh sprig of thyme or 1 tablespoon of dried thyme
1 head of garlic
2 cups of vinegar
1 cup of white wine
chicken broth
8 sheets of gelatin
salt and black pepper
Cook the partridges thoroughly
Tie the legs together, so they retain their shape
Bring a pot of water with little salt to a boil
Drain with cold water, pat dry with a cloth, and set aside
Chop the onion and carrot into large pieces
Place them in a pan with olive oil, thyme, and a bit of black pepper
Season the partridges with salt and black pepper
Heat the pan with some of the frying oil, add the partridges, and fry for 20 minutes, turning them frequently
Fry the garlic cloves separately until they're tender
Let it cool slightly, then add the vinegar and white wine
Cook until the liquid is reduced to half its original amount
Add all the ingredients to the pot with the partridges, including enough chicken broth to cover them
Simmer slowly
When the partridges are cooked, remove them from the pot
Decant the cooking liquid and remove the vegetables
Strain the liquid through a fine-mesh sieve
Soak the gelatin leaves in cold water and squeeze out any excess liquid
Add the gelatin to the cooking liquid
(Melt the gelatin before adding it to the cooking liquid: calculate 4 sheets of gelatin for 1 liter of liquid.) Bring the mixture to a simmer and cook for 30 minutes
Strain through a fine-mesh sieve, let it cool, and pour over the partridges
Chill in the refrigerator until the gelatin sets
Garnish with pickled onions, carrot slices, and lemon
Serve well chilled, 6 servings.
