Perdreau à la Normande (Partridge, Normandy Style)

Ingredients

• 1 partridge
• butter
• 3 medium reinette apples
• a few spoonfuls of very fresh cream

Instructions

1. Truss the partridge as for an Entrée and colour it in butter.
2. At the same time, peel and slice 3 medium reinette apples and sauté them lightly in butter.
3. Arrange a layer of the apples in the bottom of a terrine and set the partridge on top.
4. Cover with the rest of the apples and moisten with a few spoonfuls of very fresh cream.
5. Close the terrine and complete the cooking in the oven.
6. Serve just as it is.