ingredients:
2 plump young partridges
4 Tablespoons butter
⅓ cup dry white wine
salt and pepper
1 onion
10 small bacon cubes
½ cup shredded Swiss cheese
½ cup thin vermicelli
2 cups beef or chicken stock

instructions:
1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown.
2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half.
3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli.
4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.

The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli.
It is best to use a small saucepan; otherwise you must increase the quantity of stock.

© Shufunotomo Co., Ltd, Japan 1971. Published in the United Stats and Canada by BOBLEY PUBLISHING. a division of Illustrated World Encyclopedia, Inc. Printed in Japan.