Make the stuffing with the chopped sausages, 2 little lean veal, the partridge livers and a little chopped truffle. Cook this in lard or butter, seasoning with salt and pepper and, when done, stuff the partridges with the mixture. Put them in a saucepan on slices of fat bacon, with a little oil, the chopped onions, the piece of dried orange, the garlic and herbs. After ten minutes add the dissolved chocolate, the vinegar, wine and a seasoning of salt and peppercorns. Simmer with the lid on till the partridges are tender. Put the partridges on a hot dish and pour the contents of the saucepan over them. Garnish with croûtons of fried bread.