Partridges in Marsala

Preparation:

Preparation: The day before cooking the partridges, after having cleaned them, fill them with a teaspoon of goose liver; then leave them to macerate in marsala with a little ground pepper. The following day, melt a piece of butter in a saucepan and when it is melted, add the partridges and let them brown. Then add the carrot cut into slices, the chopped onion, the truffle sauce, the thyme, the bay leaf and the salt; sprinkle everything with marsala and cook for 45 minutes. Separately cook the peas, chop them to form a puree and tie them with a spoonful of cream. Brown the slice of bread in the oven and spread the remaining goose liver on it; arrange the partridges on top and keep warm. Pass the sauce and put half of it on a plate, on which you will place the partridges and the crouton. The pea purée and the remaining sauce are served on the side.