Jugged partridges

Preparation:

Preparation: Salt the partridges inside; stuff them with chopped carrot, celery and a little rosemary; brown them in 30 g of butter and 2 tablespoons of oil. Separately, brown the chopped carrot, celery and onion with bay leaves in the remaining butter and oil; add the chicken livers and shortly after the marsala. Cook and pass through a sieve; cover the partridges with this sauce and leave to flavour. Serve them with their sauce and truffle flakes.