Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Perdizes à Alcântara

Fernando Andresen Guimaraes, Portuguese Ambassador to the United States

Small game are as popular in Portugal as they are in Provincetown. Although rabbit is more likely to be served in Provincetown households, the Portuguese ambassador serves partridge.

Cornish game hens may be substituted if partridge is unavailable. Begin preparing the birds a day in advance so they have a chance to marinate. Serve with roasted potatoes, a buttered vegetable and a Portuguese red wine such as Douro Red Barca Velha 91.

2 fresh partridges or Cornish hens, about 3/4 pounds each

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1-14 oz. can Strasbourg liver paté with truffles

2 cups white or tawny Port wine

2 tbsp. unsalted butter

Optional: 1/2 small black truffle, cut into a fine julienne

Clean, bone and dress the partridges, leaving the wings and drumsticks intact. Rub them with the salt and pepper and stuff the cavities equally with the paté. Skewer the birds closed and truss. Place the birds breast side up in a shallow casserole just big enough to hold them comfortably and pour in the wine. Cover and refrigerate for 24 hours, turning the birds frequently.

Preheat the oven to 400°. Drain the wine from the casserole into a small, heavy saucepan. Add the butter and boil uncovered over a medium heat until reduced to a syrupy glaze. Pour the glaze over the birds. Cover the casserole and bake for 45 minutes. Lower the temperature to 375° and bake uncovered 30 minutes longer. Baste every 10 minutes or so with the drippings. When the drumstick moves easily and the birds are a rich brown, they are done. Remove them to a serving platter and keep warm.

Pour the drippings into a small, heavy saucepan and add the truffle. Boil quickly for 5 minutes until the sauce reduces.

Allowing one-half bird per serving, split the birds lengthwise with a heavy knife. Pour the reduced drippings over each serving.

Serves 4.