A magnificent autumn dish still fragrant with the aromas of summer, this recipe requires a little time and care, but the result is well worth the effort.
Start by cooking the lentils. Peel and chop the onion, sauté it in a pan with a little olive oil. Add the lentils, 1 sprig of thyme and 1 bay leaf, 1 glass of white wine and 1 liter of chicken stock. Set to medium heat and cook gently for 1 hour.
Stuff the partridges with chicken passed in olive oil and 1 sprig of thyme, after having salted and peppered them. Oil a cast iron casserole dish and place the partridges in it. Turn them several times to brown them, then cover, set the heat to medium and let braise for 30 minutes, basting them often.
Meanwhile, prepare the milk caps. Clean them, preferably without washing them. Cut them into regular pieces and lemon them. Put them in a pan. Drizzle them with a tablespoon of olive oil, add 1 clove of crushed garlic, 2 tablespoons of chopped parsley, salt and pepper. Cook uncovered, stirring often over fairly high heat, until the mushrooms have released their water.
When the partridges are cooked, drain them and cut each one in half. Remove the chicken livers. Toast the slices of bread and rub them with garlic. Spread them with mashed chicken livers. Season with salt and pepper.
Pour the lentils into the bottom of a dish. Surround them with mushrooms and place the half-partridges on top. Serve.
Source:The Regional Cuisines of France. Editions Fanal.
