Roasted Young Partridges

Technical stages for Roasted Young Partridges :

• If the partridges are not readied, hollow them out and flamb them, setting the liver, gizzard and heart aside.
• Boil those gibblets in a bit of water with the onion, bay leaf, salt and pepper, for about 20 minutes. Chop very finely and set aside.
• Put a knob of butter inside the birds; barder them, slipping a rosemary sprig and a sage leaf under the bard. Wrap each partridge with 1 or 2 grape leaves, tie with a roasting string.
• Put in a preheated oven at 220°C or 428°F and bake for 20 minutes. 5 minutes before the end, remove the bard and grape leaves to let the partridges take their full color.
• Meanwhile, toast the 4 slices of bread in the remaining butter and spread them with the gizzard puree.
• Arrange the young partridges on those canapes and baste with their juice.