Partridge 1/2 pcs., 5 flours, butter 12, 5 cognac, cream or sour cream 30, 20 raisins, white bread 30, pepper.
Crude partridge cut into two pieces, flatten slightly, add salt, sprinkle with salt, pepper, breaded in flour and fry in a skillet quickly and butter.
Then the partridge pieces pour brandy, close the bowl with a lid and a minute later add brown broth (20-30 g), cream, raisins and cook in a closed pot over low heat for 5-6 minutes.
When a partridge put on a dish or saucer. Garnish toasted wheat bread, toasted in butter; pour the sauce with raisins.