Chop the partridge liver together with double its quantity of foie gras, a little chopped truffle and parsley and a tablespoon of fried breadcrumbs. Mix well together and stuff the partridge with it.
Truss it en Entrée and cook en Casserole with 6 cloves of well blanched garlic. When three-quarters cooked, sprinkle with a little Armagnac, add 6 slices of raw truffle, replace the lid and complete its cooking.
Serve the dish as it is.