Partridge

How to make it

1. 1

   Prepare the birds

   Rub the cleaned, dried partridges with salt. Lay thin slices of pork belly over them and tie them on with string.

2. 2

   Brown and roast

   Brown the butter lightly and brown the partridges in it. Pour on the cream and stock and roast for 20 minutes to half an hour.

3. 3

   Reduce the sauce

   Take the birds out and let the sauce boil down over high heat. Add quite a little caramel colouring if it is too pale.

4. 4

   Serve

   Split the partridges lengthways through the breast and put the halves back together. Serve on the dish with lettuce, cress and Parisian potatoes.