*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Game
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Partridges
    1       c            Lentils
    6       c            Broth, chicken
    1       lb           Veal bones
    1       md           Carrots -- peeled
    1       ea           Parsnip -- peeled
    1       ea           Celery knob -- peeled
      1/4   lb           Bacon, smoked
    2       tb           Flour, all-purpose
    1       sm           Onions -- chopped
      1/2   ts           Mustard, prepared
      1/3   c            Heavy cream
     Soak partridges in cold water 3-4 hours. Place
   lentils in soup pot with chicken broth, veal bones,
   carrot, parsnip and celery. Slowly bring to a boil.
     Cut smoked bacon into small dice and render fat.
   With slotted spoon remove cracklings and set aside.
     Dry partridges. Very quickly brown the whole bird in
   the bacon drippings, giving them some color. Remove
   partridges and place in soup pot with lentils.
     Make a roux with the same fat used to brown the
   partridges and the flour and onion. Add 1/2 cup cold
   water and whip until smooth.
     When partridges and lentils are done, about 2 hours,
   add liquified roux. Cook for an additional 10 minutes.
   Take out partridges and bone them. Replace meat chunks
   in soup. Just before serving, whip mustard and cream
   into the soup.
     Note: partridges can be one of the toughest birds in
   the world, and the 2 hour cooking time may be longer.
   This is an excellent way to prepare what would
   otherwise be a very tough bird.
     MM and upload by DonW1948@aol.com / CBCH
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