Clean the chanterelles, rinse them in water and dry them on a dish rack. Steam the mushrooms briefly in hot butter, sprinkle with salt and pepper and cool.
Fill the chanterelles into the cleaned partridges, wrap them tightly with bacon and roast them in hot fat.
Serve with a sauce of fresh tarragon and whipped cream and small cooked, peeled potatoes sautéed all around.
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Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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