for the roast partridge

# 4 young partridges
# 8 rashers bacon
# butter
# flour
# salt and pepper
# 4 slices toast
# liver pate
# fried crumbs
# liver pate
# watercress

for the fried crumbs

# 4 oz. (125g) fresh white breadcrumbs
# 1 oz. (25g) butter

Procedures :
# Pre-heat oven to 450F, Gas Mark 8, 230C # Season the partridges with salt and pepper # Put a knob of butter inside the birds and put 2 slices of bacon on their breast # Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes, basting again after 5 minutes # Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice # Remove the bacon from the breasts, baste with hot butter, sprinkle with flour, baste again and cook for a further 4-5 minutes to make the breasts crispy # Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned # For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until they are brown and crisp # Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and watercress
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Category : Holiday

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