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Partridges with Sauerkraut

4 servings

Ingredients

• 1 kg sauerkraut
• water (a little)
• beef broth with ham trimmings (a little)
• 1 glass white wine
• potato flour (a little)
• 3 pieces partridges

Instructions

1. Pour boiling water over 1 kg of sauerkraut, drain, and cook until tender with beef broth and ham trimmings.
2. Finally, add 1 glass of white wine and the partridge sauce, reduce the cabbage until quite thick, and bind with potato flour.
3. Roast 3 partridges as described previously, halve or quarter them depending on their size, and arrange them in a wreath around the sauerkraut.

Modernized from a treasured 19th-century German cookbook.