birds; wrap the stuffed partridges
in bacon and roast, basting with
butter.
LES PERDREAUX À LA PROVENÇALE
Another recipe for those who are
very fond of garlic.
Into a thick braising pan put a
small piece of butter, 2 oz of fat
ham or bacon, and 2 cleaned
partridges. Fry gently until the
partridges are golden, and then
add 20 or 30 cloves of garlic
chopped with parsley, and fry
another 2 or 3 minutes.
Pour over a glass of strong white
wine and a glass of thick freshly