The sauce: melt a tub of chicken broth in a small cooking pot. Add cream and half a vegetable stock cube. Season with a few turns of the pepper mill. Pour in a few dashes of Calvados. Thicken the sauce if necessary with a little cornstarch. Peel the parsley root into large pieces. Boil for 10 minutes. Fry thereafter in a pan with butter and half vegetable cube. Add a splash of cream and mix to puree. Deep fry chopped parsley to finish. Slice peeled sweet potatoes into chips or wafers with the mandolin and fry like regular potato chips. Fry the partridge fillets "à la minute" in a pan and put a couple of minutes capped off. On the dinner plate: an 'artistic' wipe of balsamic cream with a spoonful of balsamic pearls at the end. On the wipe: a precut partridge filet, topped with the chips. In addition, a jar with sauce and a puree-parsley root ring.

Partridge fillet with Calvados Cream

chicken broth

cream

vegetable broth

pepper

Calvados

cornstarch

parsley root

butter

parsley

sweet potatoes

partridge fillets

balsamic cream

balsamic pearls

A Recipe Guide For The Amateur Chef Belgian Cuisine

Partridge fillet with

Calvados Cream

The sauce: melt a tub of chicken broth in a small cooking pot. Add cream and half a vegetable stock cube. Season with a few turns of the pepper mill. Pour in a few dashes of Calvados. Thicken the sauce if necessary with a little cornstarch. Peel the parsley root into large pieces. Boil for 10 minutes. Fry thereafter in a pan with butter and half vegetable cube. Add a splash of cream and mix to puree. Deep fry chopped parsley to finish. Slice peeled sweet potatoes into chips or wafers with the mandolin and fry like regular potato chips. Fry the partridge fillets "à la minute" in a pan and put a couple of minutes capped off. On the dinner plate: an 'artistic' wipe of balsamic cream with a spoonful of balsamic pearls at the end. On the wipe: a precut partridge filet, topped with the chips. In addition, a jar with sauce and a puree-parsley root ring.

chicken broth

cream

vegetable broth

pepper

Calvados

cornstarch

parsley root

butter

parsley

sweet potatoes

partridge fillets

balsamic cream

balsamic pearls

a recipe guide for the amateur chef Belgian Cuisine