"Partridge in the style of Catalonia." Young partridge stewed in white wine with red peppers and Seville oranges (US: bitter oranges).

A young partridge stuffed with foie gras and cooked in stock.

"Partridge in the style of the Auvergne." Young partridge stewed in white wine.

Young partridge pot-roasted with grapes.

"Partridge in the style of Chartres." An elaborate dish of partridge in a mould with cabbage, bacon, sausage and vegetables.

"Partridge in the style of Catalonia." Partridge stewed in white wine with red peppers and Seville oranges (US: bitter oranges).

A young partridge stuffed with foie gras and cooked in stock.

Partridge stewed with white wine.