Roast Partridge served on Croutons

Name: Roast Partridge served on Croutons (Pernice Arrosto Sul Crostone)
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 crostoni (large slices of country bread fried in olive oil); lemon wedges; livers from the birds plus 2 chicken livers; 4 partridges; 200 g/7 oz butter; 8 slices unsmoked streaky bacon; large knob of butter (for frying livers); pinch of mace; pinch of thyme; salt and freshly ground black pepper; 1 measure brandy; 1 cup chicken stock

Pernice Arrosto Sul Crostone

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 partridges
200 g/7 oz butter
8 <

Europe
Italy
Marche
Main course
Mediterranean

Method

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 220°C/425°F/gas 7. Place the birds breast-side up on a grid in a roasting tin and