Perdrix au poivre vert

• 3 partridges, plucked and gutted, livers, hearts and gizzards reserved
• Salt and pepper
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Salt and pepper the insides of the birds and add a small lump of butter, a few mushrooms, some pieces of bacon and a sprig each of thyme and tarragon. Sew up the opening.

In a large flameproof casserole brown the birds in oil and add the remaining bacon and onions. Flame with Calvados. Add the rest of the mushrooms, the carrots, garlic, innards, salt and pepper. After a few minutes add