Truss the partridgeen Entrée’, Poêlé it, keeping it only three-quarters cooked, then place in a Terrine together with 6 glazed button onions and 6cooked button mushrooms. Deglaze the pan with 2dl (7fl oz or ⅞U.S. cup) red wine, reduce by two-thirds and add 1tbsgame-flavoured Sauce Demi-glace. Pass through a fine strainer and remove any fat.
Pour this sauce over the partridge, cover with the lid and finish cooking in the oven.