Gut and truss the partridges. Season inside and out and roast gently in hot butter until brown but not quite cooked.
Remove from the casserole, pour off the fat, extinguish the stock with sherry. Add the soup and the grapes, season and add the partridges. Cover the casserole and seal the lid with the puff pastry all around. Bake in the hot stove for 10 minutes.
The partridges are served in the closed casserole.
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