young partridges almonds

Ingredients for 6 young partridges :

* 1 heaped teaspoonful of pepper * 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)

* 200 g (7 oz) of almonds * 1/2 kg (3 lbs 5 oz) of onions

* 200 g (7oz) of butter * 1 handful of chopped parsley * salt

Preparation: 

Wash the partridges after removing the entrails. Roll them in salt, rinse well and drain. Put them whole in a thick-bottomed saucepan with salt, pepper, saffron, butter, 2 sliced onions and the skinned almonds, Add 2 big glassfuls of water and cook with the lid on, turning the partridges over from time to time and adding a little water if necessary. When the partridges are tender, take them out of the saucepan and add the remainder.

of the sliced onions, the chopped parsley, a little salt and a pinch of saffron to the sauce, Shake the saucepan well to mix. When the onions are cooked but still firm, check the seasoning and remove from the heat. Arrange the partridges on a dish with the onions and almonds on top and serve at once.