Well, while you guys fool around, I'll just help Sparkus out:
Peter's Partridge
4 partridge breasts
Butter
Salt & pepper
1 bunch seedless white grapes
1 jigger brandy
1 pint heavy cream
Melt butter in a skillet and quickly brown the breasts. Salt & pepper them.
Place the breasts, skin side up, in a buttered casserole in a single layer. Fill the bone-side cavities with grapes. Add more grapes until the breasts are covered. Top with a tablespoon of butter, cover the casserole, and cook 25 minutes in a preheated 375F oven, basting occasionally. Add the brandy just before removing the casserole from the oven.
To make sauce: Boil down the dripping from the breasts along with the juices and any whole grapes left in the casserole. Stir in the cream and serve over the breasts.
Breast of Partridge Cordon Bleu
Skinless, boneless partridge breast
1 thin slice smoked
ham per breast
1 slice Swiss cheese per brest
Salt and pepper
1 egg white, beaten
Egg wash made with t tsp milk per egg
1/2 cup seasoned breadcrumbs
Flatten the breast with a cleaver. Season with salt and pepper. Lay a slice of
ham and a slice of cheese onto each seasoned breast, leaving an uncovered edge. Fold the breast over the filling and flatten the edges to seal them Brush with egg white and freeze.
Dip in egg wash, coat with bread crumbs, and refreeze. Repeat as necessary to get a nice coating and a good seal of the edges.
Fry in a deep fryer until golden brown. Transfer to a baking dish and bake in a 375F oven 45-60 minutes.
If you need others, Sparkus, give a yell. I've got lots.