<a href="http://c.casalemedia.com/c?s=79562&f=2&id=0" target="_blank"><img src="http://as.casalemedia.com/s?s=79562&u=http%3A%2F%2Ffreecookingrecipes.net&f=2&id=0&if=0" width="728" height="90" border="0" alt=""></a>

Recipe Details

<a href="http://c.casalemedia.com/c?s=79562&f=4&id=0" target="_blank"><img src="http://as.casalemedia.com/s?s=79562&u=http%3A%2F%2Ffreecookingrecipes.net&f=4&id=0&if=0" width="300" height="250" border="0" alt=""></a>

Summary

Name: French Stuffed Partridge.

Category: International

Ingredients and Directions

Clean, singe and draw young partridges. Season and stuff each bird with chopped oysters well seasoned, and

sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking−pan; cover with thin

slices of bacon; add a little hot water and bake in a hot oven until done. Serve with toast.