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Stewed Partridges with Chocolate
2 Partridges, trussed
1 Onion, coarsely chopped
1 Head garlic, skinned
3 Or 4 whole cloves
1 Bay leaf
1 c Dry white wine
1 tb Sherry wine vinegar
1 oz Semisweet chocolate, grated
Fried potato slices
Put the birds in a casserole with all remaining ingredients except the chocolate and potato slices, inserting the whole cloves into the head of garlic. Bring to a boil, cover, and simmer for 45 minutes to an hour, shaking the casserole at intervals and adding a little more wine, if necessary.
Remove the partridges and place on a heated serving platter. Add the chocolate to the contents of the casserole, cook for 5 minutes, then rub the sauce through a sieve with a wooden spoon or process in a blender or food processor.
Arrange the slices of fried potato around the birds, then pour on the sauce so that it completely covers the birds.
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