Partridge With Apples

Name: Partridge With Apples
Total time: 50 min
Ingredients: 2 partridges, with their livers; 4 tablespoons unsalted butter; Coarse salt and freshly ground pepper to taste; 2 apples (McIntosh or Granny Smith); 4 thin slices french bread; 4 tablespoons Calvados or whisky; 1 bunch watercress

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Total: 50 minutes

Servings: 4

Author : Moira Hodgson

apple partridges nut free

Ingredients

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2 partridges, with their livers4 tablespoons unsalted butterCoarse salt and freshly ground pepper to taste2 apples (McIntosh or Granny Smith)4 thin slices french bread4 tablespoons Calvados or whisky1 bunch watercress

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Instructions

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Step 1

Preheat oven to 350 degrees. Truss the partridges, spread with one tablespoon butter each and season with salt and pepper. Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes. Remove to a serving dish and keep warm.

Step 2

Meanwhile peel, core and halve the apples. Place them on a buttered baking dish flat side down. Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft. Keep warm.

Step 3

Saute the bread in the remaining butter, remove and drain on paper towels. Add the livers to the pan and saute until pink. Remove them to a small bowl and mash them to a paste with salt and pepper. Spread the paste on the bread and keep warm.

Step 4

Add the Calvados or whisky to the pan, ignite and shake until the flame goes out. Pour this over the partridges and surround them with the apple halves and watercress.

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