(Recipe #159, page 116)
Prepare the partridges as in no. 158; lard the breast generously, sprinkle with salt, place a slice of pork fat on it, and wrap two grape leaves around each bird. Place the partridges in foaming butter and cook them covered over moderate heat, occasionally adding a bit of water. After ½ an hour, pour spoonfuls of sour cream over them and finally a little golden brown butter. If no cream is available, substitute fresh milk and some breadcrumbs browned lightly in butter.
The pork fat and grape leaves that drop off during cooking should be set out separately and brought to the table with the partridges as a special delicacy.
Translated by David Green.