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Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
Blanch vegetables, prepare a hot vinegar marinade, and roast seasoned quails with buttery chanterelle mushrooms for an elegant dish.
Guinea fowl cooked in butter with a creamy Riesling sauce, chanterelle mushrooms, baby onions, broccoli, and fresh tarragon.