Ingredients: 1 red-leggeg partridge | 1 onion | garlic | 1 dl olive oil | 1 coriander sauce | 1/4 pepper | 4 eggs | bread | salt
Preparation: After being cleaned, the partridge is cooked in water with a little salt, a medium onion and a strip of pepper. Remove the partridge and slough off all bones. Add the chopped coriander, the olive oil and an egg yolk, stirring. Add the chopped coriander, the olive oil and an egg yolk, stir all very well. When the parsley baking water is boiling, poach eggs are poached, then boiled for a platter and set for the table. The water is poured into the bowl over the prepared coriander. The salt is rectified and the bread is dipped into thin slices in advance. Serve the steak immediately accompanied with the partridge simply shredded, or browned in a frying pan with butter and chopped garlic depending on the taste.
This recipe is written by: Maria dos Anjos Colaço (Mina de São Domingos)