Part 7/9:
Roast the game birds at 400°F until about three-quarters cooked.
In a saucepan, melt butter and sauté shallots and carrots. Add mushrooms and herbs, then pour in beef stock and add the birds' trimmings.
Simmer, strain, and skim fat from the sauce before mixing in Sherry and sugar.
Add the partially cooked birds back into the sauce to let them finish cooking.
Prepare croutons in a frying pan with butter, then serve the sliced partridge atop the croutons, drizzled with sauce.