Drawing from the timeless traditions in The Regional Cuisines of France by Editions Fanal, this elegant autumn dish blends summer's lingering herbs with hearty fall flavors. It demands a bit of patience, but the rich, comforting results reward every moment.
Begin with the lentils: Peel and finely chop the onion, then sauté in a little olive oil over medium heat. Add the lentils, 1 sprig thyme, 1 bay leaf, 1 glass white wine, and 1 liter chicken broth. Simmer gently for 1 hour until tender.
Prepare the partridges: Season inside and out with salt and pepper. Sauté the chicken livers in olive oil with 1 sprig thyme, then stuff into the birds. Heat olive oil in a cast-iron casserole, brown the partridges on all sides, cover, and braise over medium heat for 30 minutes, basting frequently.
While the partridges cook, clean the milk cap mushrooms (avoid washing), slice evenly, and toss with lemon juice to prevent browning. In a pan, combine with 1 tablespoon olive oil, 1 crushed garlic clove, 2 tablespoons chopped parsley, salt, and pepper. Cook uncovered over high heat, stirring often, until the liquid evaporates.
Once done, drain the partridges, halve them, and discard stuffing livers. Toast bread slices, rub with remaining garlic cloves, and spread with mashed livers seasoned with salt and pepper.
Arrange lentils in a serving dish, surround with mushrooms, top with partridge halves, and serve with the crostini.
Source: The Regional Cuisines of France. Editions Fanal.
