Partridge With Montpellier Butter

Ingredients

2 Partridges

2 Chicken livers sliced

2 Shallots sliced

1 Cup bread crumbs

Butter

1/2 Cup fresh tarragon

1/2 Cup fresh chervil

1/2 Cup fresh chives

1/2 Cup fresh parsley

3 Yolks from hard boiled eggs

3  Anchovies

1 Tablespoon capers

2 Medium gherkins sliced

1 Cup of wilted spinach

110g Butter

1 Tablespoon red wine

3 Tablespoon olive oil

Salt and pepper to taste

The butter to make 2 hours before, take a sauce pan half fill with water and bring to the boil, when boiling put in the 4 herbs and remove from the heat and let stand for 2mins, then strain the herbs and place in cold water. Take herbs and drain and place on a kitchen paper to remove as much water, now take the herbs and the rest of the ingredients and put into a food processor and make smooth, then put into a dish and place into the fridge. Preheat the oven at 170c or 150c for fan ovens. Take the chicken livers and fry on a medium heat for 3mins and put to one side then take the shallots and fry until soft now take the chicken livers and shallots and bread crumbs and put into a food processor and roughly mix, now take the partridges and cut along the back bone and open, remove the back bone and the rib bones. Now take half of the butter and spread on the inside of each bird and put half of liver stuffing in each, now bring the sides up and make the partridges whole again and tie, place in a oven dish with a little oil and cover with tin foil and place in the oven and cook for 1 hour and 30mins, 15min before finished remove the foil. When finished remove from the oven and plate and serve with the butter.