Partridge and Rice with Ginger Cream Sauce
Cut breast meat from the bone and cube. Sprinkle with salt and pepper and set aside.
Heat cream and gingerroot to a boil. Lower heat and simmer until cream is reduced to about 1½ cups. Set aside.
In a sauté pan, heat oil and butter. Dredge breast meat in seasoned flour to lightly coat. Place meat in sauté pan and lightly brown over medium-high heat for about 2 minutes. Stand back, pour 3 tablespoons cognac into pan, and let flame. Turn off heat. When flame subsides, add cream and stir to blend. Reheat if necessary. Season to taste with salt and pepper. Serve over rice. Garnish with parsley.