1. Make small incisions in the partridges and insert 75 g (2 1/2 oz.) of the bacon pieces;
2. place into a large pot or Dutch oven and brown lightly;
3. add the vegetables, bouquet garni and pork fat;
4. add the white wine and broth;
5. simmer covered over low heat for 2 hours;
6. in another pot, cook the lentils with the remaining bacon pieces.

Presentation

1. place a layer of lentils in a deep serving bowl;
2. place the partridges on top;
3. degrease the cooking liquid and serve on the side.