Roast Partridge on a bed of Liver Pate

Ingredients :

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

Preparation :

√  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 watercres