Roast Partridge with Mushroom Sauce

For the sauce

• 45 g (1½ oz) dried porcini mushrooms (cèpes)
• 1 medium-sized carrot, finely diced

Soak the dried mushrooms in water for at least 1 hour then strain the water through a coffee-filter paper, or muslin-lined sieve and reserve. Lightly brown the carrots in half the butter, stirring almost constantly. When they are coloured add the shallots and continue to stir until they begin to soften, then stir in the fresh mushrooms and remaining butter. Stir again adding some salt until the