Pot-Roast Partridge with Shallots

• 4 partridge
• 100 g (3½ oz) unsalted butter
• 2</

Mix the parsley with 30 g (1 oz) of butter and season with salt and pepper. Place a knob of the parsley butter inside each bird. Add the oil with 15 g (½ oz) of the butter in a flameproof casserole and brown the birds all over. Remove the birds and discard the fat. Add 30 g (1 oz) of the butter to the casserole and the sliced shallots. Stir them for a few minutes to soften. Smear any remaining