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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 2 partridges, with their livers
- 4 tablespoons unsalted butter
- Coarse salt and freshly ground pepper to taste
- 2 apples (McIntosh or Granny Smith)
- 4 thin slices french bread
- 4 tablespoons Calvados or whisky
- 1 bunch watercress
Method
- Preheat oven to 350 degrees.
- Truss the partridges, spread with one tablespoon butter each and season with salt and pepper.
- Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes.
- Remove to a serving dish and keep warm.
- Meanwhile peel, core and halve the apples.
- Place them on a buttered baking dish flat side down.
- Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft.
- Keep warm.
- Saute the bread in the remaining butter, remove and drain on paper towels.
- Add the livers to the pan and saute until pink.
- Remove them to a small bowl and mash them to a paste with salt and pepper.
- Spread the paste on the bread and keep warm.
- Add the Calvados or whisky to the pan, ignite and shake until the flame goes out.
- Pour this over the partridges and surround them with the apple halves and watercress.
