Ingredients

Partridge                    
Watercress
Butter                         
Lemon butterfies
Fresh breadcrumbs     
Gherkins
Seasoning                   
Diable sauce

Method

Split the partridge in two and flatten each half slightly.

Season and brush the bird with melted butter.

Cook under a moderate grill for 4 minutes each side.

Brush with melted butter and coast with fresh white breadcrumbs.

Finish grilling gently, brushing frequently with melted butter.

Arrange partridge on serving dish and garnish with watercress, lemon butterflies and thinly sliced gherkins.

Diable Sauce 

½ pt espagnole sauce           
Butter
1 tablespoon finely chopped shallots  
1 teaspoon tomato puree
1 level teaspoon chopped chervil   
1 sherry glass brandy
Cayenne pepper and Worcester sauce to taste.

Method

Cook the shallots in butter until lightly coloured. Add brandy and reduce to half. Add espagnole and puree.
Simmer for 5 minutes. Add chervil, cayenne and Worcester sauce.