|Softened butter||6 Tablespoon|
|Lemon||1 , juiced|
|Freshly ground black pepper||To Taste|
|Young partridge||6 Pound (6 Pieces)|
|Bread croutons||6 (Big Enough To Serve As Base For Partridge)|
|Clarified butter||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Cayenne pepper||To Taste|
|Red currant jelly||1 Tablespoon|
1 In a mixing bowl, combine lemon juice and softened butter. Add salt and pepper to taste.
2 Stuff the birds with this mixture and tie a thin slice of bacon over the breast of each bird.
3 Roast at 425 degrees farenheit in the oven for 20 to 25 minutes.
4 When the birds are half done, remove the livers.
5 Mash the livers slightly.
6 In a pan, place the livers to cook with partridge.
7 Just before serving: In a pan, add a little clarified butter and olive oil and fry the crouton until golden.
8 Spread the mashed livers and crusty bits from pan on to the croutons and season with salt and cayenne.
9 Remove the bacon and string from the bird and place one bird on each crouton.
10 Arrange on a heated serving dish and garnish with watercress. Serve with red currant jelly.