Take some young partridges (one for two people, or even a whole one if the dinner is a short one), wrap them in thin bacon and cook them in butter in an iron or earthenware cocotte. Add to the butter one clove of garlic cut in two. When the birds are cooked remove them and keep them hot. Take a few fresh mushrooms, peel and cut them in slices; cook these in the same butter. When the mushrooms are cooked add a glassful of dry white wine (Chablis or Pouilly), bring to the boil, stir well, let it reduce a little, and a few minutes before serving put in the partridges, keep them over a slow fire for a few minutes with the lid on and serve at once in the cocotte you have used for cooking.