Sauteed Partridge Jubilee
|Butter||50 Gram (1/4 Cup)|
|Olive oil||2 Tablespoon|
|Young partridges||2 , halved|
|Brown bread slice||4 , cut in half diagonally|
|Bacon fat||3 Tablespoon|
|Pate de foie||1⁄4 Pound (100 Gram)|
|Black cherries||1⁄2 Pound, pitted (225 Gram, Ripe)|
|Lemon juice||1 Teaspoon|
|Watercress||1 Bunch (100 gm), washed|
Heat the butter with the oil and saute the partridges until browned on all sides.
Continue cooking for about 25 minutes, until the birds are tender.
Meanwhile, fry the bread in the bacon fat, drain and spread with the pate.
Put the fried bread on a warm serving dish and put the partridges on top.
Return the frying pan to the heat and stir in the cherries, sugar, lemon juice, seasoning and Madeira.
Bring to a boil.
Pour the sauce over the partridges and serve at once, garnished with watercress.