Partridge - Agerhøns

Choose the smallest birds, for the younger they are, the tastier. Reckon one bird for each person. Bind fat bacon round the birds and fry them nicely brown in an iron pot, turning them all the time. When they are done, pour cream (as rich as possible) into the pot and add some mushrooms previously fried in butter. The partridges are served in the sauce - very hot.