Place a knob of butter in the cavity of each bird and spread the remaining butter over the breasts and legs of the birds. Wrap the birds in the streaky bacon.
Preheat the oven to
Sauté the livers in butter until pink, season with thyme, mace, salt and pepper. Mash the livers with a fork.
Spread the liver mixture on 4 crostoni, and place the birds on top. Deglaze the roasting tin with a measure of brandy, flame, add the stock and reduce till slightly thickened. Strain the sauce and pour over the partridges. Serve the partridges with lemon wedges.
© 1993 Ann and Franco Taruschio. All rights reserved.