Clean and truss the partridges in the ordinary way: put them into a pan just large enough to hold them with 3 or 4 oz of butter, a large onion sliced and 2 carrots cut in rounds.

When the birds have taken colour pour over them a glass of white wine and let it reduce by half; add seasoning and a glass of good stock, cover the pan, and finish cooking over a very small flame. The exact time depends upon the age of the partridge. In the meantime, you will have prepared a purée with 1 lb of brown lentils, an onion stuck with 2 cloves, 2 cloves of garlic, 2 carrots and salt.

Cover with water, simmer for 2 hours, and when the lentils are quite soft put them through a sieve. In a saucepan mix the purée with half the sauce from the partridges, and work it over the fire until the purée is smooth and of the right consistency.

Serve the partridges on a dish, with the purée all round and the rest of the sauce poured over.

Quantities for 6 birds.