Steamed Partridges Stuffed With Vegetables

Preparation:

Preparation: Wash the partridges under running water and dry them carefully. Finely chop the herbs using the crescent, place them in a bowl and mix in the softened butter, then season the mixture with the necessary salt and a grind of pepper. Clean the vegetables, wash them and cut them into small pieces. Carefully lift the skin of each partridge, starting from the neck and going towards the chest, without breaking it. Insert the butter and herb mixture between the skin and the meat, using a teaspoon, then distribute it evenly. Season the abdominal cavity of the birds with salt and pepper, then insert the cleaned and diced vegetables. Reassemble the partridges, tie them with kitchen string to keep their shape during cooking, then steam them for 25 minutes. Just before serving, cut the birds in half, place them on two individual plates and accompany them with a fresh salad or boiled vegetables.