Preheat oven to 350 degrees.

Truss the partridges.

Spread each partridge with 1 tablespoon of unsalted butter.

Season with coarse salt and freshly ground pepper to taste.

Place in a roasting pan with just enough water to cover the bottom.

Roast for 30 minutes.

Remove partridges to a serving dish and keep warm.

Peel, core, and halve the apples.

Place apples on a buttered baking dish, flat side down.

Dot with 1 tablespoon of butter.

Cook for about 15 minutes, or until just soft.

Keep apples warm.

Sauté the french bread slices in remaining butter.

Remove bread and drain on paper towels.

Add the partridge livers to the pan and sauté until pink.

Remove livers to a small bowl and mash to a paste with salt and pepper.

Spread the liver paste on the bread.

Keep the bread warm.

Add the Calvados or whisky to the pan.

Ignite the Calvados or whisky and shake until the flame goes out.

Pour the sauce over the partridges.

Surround the partridges with the apple halves and watercress.

Serve immediately.