Partridge With Apples

• 2 partridges, with their livers
• 4 tablespoons unsalted butter
• Coarse salt and freshly ground pepper to taste
• 2 apples (McIntosh or Granny Smith)
• 4 thin slices french bread
• 4 tablespoons Calvados or whisky
• 1 bunch watercress

1. Preheat oven to 350 degrees.
2. Truss the partridges, spread with one tablespoon butter each and season with salt and pepper.
3. Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes.
4. Remove to a serving dish and keep warm.
5. Meanwhile peel, core and halve the apples.
6. Place them on a buttered baking dish flat side down.
7. Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft.
8. Keep warm.
9. Saute the bread in the remaining butter, remove and drain on paper towels.
10. Add the livers to the pan and saute until pink.
11. Remove them to a small bowl and mash them to a paste with salt and pepper.
12. Spread the paste on the bread and keep warm.
13. Add the Calvados or whisky to the pan, ignite and shake until the flame goes out.
14. Pour this over the partridges and surround them with the apple halves and watercress.

partridges, unsalted butter, salt, apples, thin slices french bread, calvados, watercress

Taken from cooking.nytimes.com/recipes/3986 (may not work)