DIRECTIONS:

Thinly slice the onions and stir-fry. When translucid place the partridges and stir-fry for a while. Cover with white wine and water. Cook until tender. Once cooked, set aside and strain the cooking broth. Reserve the onion. Let the partridges cool down. Shred them. Mix all ingredients including the onion in a bowl (except the champignons). Pour the mixture on a baking tin and place it inside a bigger one with water (bagne marie). Take to oven until cooked (check with a fork).Sauce: Cook the partridge cooking broth with the champignons on a pan. Add a tablespoon of flour and cook until it thickens. Take to blender and mix until smooth, serve in sauceboat.