Partridge with Wine

The partridges are cut in two. They are fried in hot butter. Once they redden a little, they are sprinkled with salt and black pepper. They are poured over with the tomato paste diluted in water and with the wine. They are simmered over low heat. If needed, add lukewarm water. The sauce should stay just below the level of the bird portions. Separately, the yogurt is whisked with the flour. It is poured into the dish and brought to a boil with it a few times. Adjust the salt. Serve warm.