INGREDIENTS
2 partridges
Bacon
200 ml. of Port
250 ml. of white sauce
200 ml. of cream
2 cooking apples
3 jelly sheets
butter
fresh green pepper
pure olive oil and salt

PREPARATION
Clean the partridges and spread the butter. Pre-heat the oven, and then roast the partridges with a bit of bacon. Bone them and set them aside. Then peel the cooking apples and take the core out. Cook them with a shot of Port and the gravy of the partridges. Add the meat and grind well. Then add the white sauce and the whipped cream. Let the mixture cool down. In a different pan, heat the rest of the Port and melt the watered jelly. Cover the bottom of 4 pots and add a few grains of fresh green pepper. After 5 minutes, fill up with the mousse. Take the pot out and serve chilled together with our red wine Hacienda Elsa Tinto, a selection in accordance with the dish and the most demanding guest.

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