Roast Partridge served on Croutons from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Ta
Place a knob of butter in the cavity of each bird and spread the remaining butter over the breasts and legs of the birds. Wrap the birds in the streaky bacon. Preheat the oven to 220°C/425°F/gas...
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Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Measuring cup
Ingredients
- 8 slices unsmoked streaky bacon
- livers from the birds plus 2 chicken livers
- 4 partridges
- 200 g/7 oz butter
- pinch of mace
- pinch of thyme
- large knob of butter (for frying livers)
- 1 measure brandy
- 1 cup chicken stock
- salt
- freshly ground black pepper
- 4 crostoni (large slices of country bread fried in olive oil)
- lemon wedges
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