Perdrix aux morilles

• 1 partridge per person, plucked, gutted, giblets reserved
• Armagnac
• 1 lb (500 g)

Marinate the partridge giblets overnight in Armagnac. Stuff each bird with 1 morel, 2 pieces of bacon, half an onion, a pinch of thyme, salt and pepper and sew up the opening.

Brown the partridges in the oil and butter in a large flameproof casserole. Then add the rest of the bacon and the onions. When the onions have started to colour, flame with Armagnac. Throw in