Butter Roast Partridge with Madeira Cream Sauce
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Cooking tools:
- Roasting pan
- Oven
- Skillet
- Stove
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
- Saucepan
- Sauceboat
- Plate
- Spoon
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
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