Mustard Partridge

Preparation:

Preparation: Clean and prepare the partridges. Season them internally with a pinch of chilli pepper and one of salt, wrap them in the slices of lard. In a saucepan, heat three tablespoons of oil and a knob of butter, brown the partridges over a fairly high heat. Pour a ladleful of broth and cook for 20-25 minutes, basting them occasionally with their sauce. Prepare the sauce: mix a knob of butter with the flour in a bowl and mix in half a teaspoon of strong mustard. Remove the partridges from the pan, put them on a serving plate and keep them warm. Put the mustard butter in the bowl, add the finely chopped chicken livers and, if necessary, pour in a little stock. Reduce the heat and cook, stirring constantly, until the sauce is of the right thickness. Add a few spoonfuls of cream, heat over moderate heat and serve the partridges covered in the sauce immediately. Accompanying wines: Colli Orientali Del Friuli Cabernet DOC, Vino Nobile Di Montepulciano DOC, Cabernet Di Regaleali IGT Di Sicilia.