Breasts of 2 partridges
4 slices ham, cut 1/2 inch thick
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 c. butter
1 tbsp. chopped onion
1/2 tsp. rosemary
1/2 lb. mushrooms, sliced
2 tbsp. flour
1 c. chicken broth

Cut breasts away from bone, leaving skin on. Preheat oven to 250 degrees. Sprinkle partridge with salt and cayenne. In large fry pan, melt butter. Add onion and rosemary.

Brown breasts on both sides in butter mixture, 10 minutes or until cooked. Remove breasts from fry pan and place in covered pan in 250 degree oven while you saute ham in butter mixture.

Remove breasts from oven. Place 1/2 breast on each slice of ham. Saute mushrooms in pan for 3 minutes. Push mushrooms to one side of pan and pour off all but 2 tablespoons butter. Add flour; blend. Add chicken broth. Cook, stirring until smooth and thickened. Season with salt and pepper to taste and pour over birds.