Partridge with Belgian Endive

I love the bitterness of Belgian endive and the fact that it sprouts happily in your garage in mid-winter, and I have always cooked it like this. One day having a handy partridge I decided to add it, and was most pleased with the result, as I hope you will be. If you look at the base of the Belgian endive head you will see a little round core, excise it with a knife and the plant loses its unacceptable bitterness.