Young Partridges on Toasts

Updated at: Mon, 10 Jun 2024 00:54:41 GMT

Step 1

Having gutted the partridges and passed them through a flame to clean them, take a knife (a sharp one) and slice off the breasts, wings, leg and drums as well as the livers. Keep these parts aside. The rest of the bird should be crushed with a pestle.

Step 2

In the butter, brown the sliced onions. When they turn golden, add the carcasses, white wine, thyme, bay leaf, ground pepper (a lot), salt (very little). The sauce will reduce. Cook for 30 minutes. Strain and get all the juice out; put it back on the fire to reduce even more.

Step 3

In a saucepan on top of the stove put the 2 tablespoons of butter, the pieces of partridge and the sliced bacon. Cook very gently; the butter should not turn brown. Keep the pan covered for 45 minutes. Then, using the tip of a knife, check the meat for tenderness, uncover, add salt and pepper and let it cook for another IO minutes. At the last minute, sauté the livers in oil for 2 minutes.

Step 4

In the simmering gravy melt the tablespoon of butter combined with flour. This will thicken the sauce. Let it cool a while and combine with the 7 ozs of butter. Check the seasoning.

Step 5

Take the six wide slices of rye bread and dry them in the oven, then spread with the tasty butter mixture. Put the pieces of partridge on top; you can eat them cold or hot wrapped in crisp bacon strips.

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