Preparation / Directions:
In a stew pot cover chukars with water and stew over low heat until tender(about 30 minutes). Save broth but remove partridges to cool. Now or later, drain oysters and save liquor. Saute shallots and celery in butter until soft, then stir in flour. Add 1 cup chukar broth, 1 cup oyster liquor, and cream whisking, simmer until it thickens. Stir in sherry, salt, pepper, tarragon, nutmeg, lemon juice and rind. Remove meat from chukars and put in buttered 3 quart casserole with oysters. Pour sauce over and cover with rolled pie dough. Bursh top with beaten egg and puncture with fork. Bake at 400 degrees for 30-40 minutes or unitl crust is brown.
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