Butter Roast Partridge with Madeira Cream Sauce | Highland Game

Ingredients

• 8 Partridge Breasts
• 6oz (175g) softened butter
• 1 clove garlic crushed
• smidgen of ground mace
• 1/2 teaspoon salt and milled pepper
• 8 rashers of bacon
• 8 small slivers onion
• 1/2 teaspoon flour
• 1 teaspoon tomato puree
• 8 fl oz (200ml) dry Madeira
• 1/2 chicken stock cube
• 1/2 pint (300ml) single cream
• 4 oz smooth liver pate
• 4 butter fried croutons, 2 inches (5cm) diameter