Game Pate (a Creole recipe)

Ingredients

• Line a tin pan with pastry
• three table-spoonfuls of lean, boiled ham minced
• the livers of six partridges
• the yolks of two hard-boiled eggs
• one shallot
• a teaspoonful of mixed ground spices
• a bunch of dried sweet herbs

Method

1. 1

   Spread bacon on the bottom and sides of the pan.

2. 2

   Make a force-meat of the ingredients, spread over the bacon, cut partridges in halves, place an oyster in each, arrange in the pan, fill with force-meat, cover with crust, make a hole in the center, and bake slowly for four hours.

3. 3

   Pour over brown sauce when done.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 205. The excerpt below is the record exactly as published.

Game Pate (a Creole recipe). — Line a tin pan with pastry, spread thin slices of fat bacon on the bottom and sides. Make a force-meat of three table - spoonfuls of lean, boiled ham minced, the livers of six partridges, the yolks of two hard-boiled eggs, one shallot, a teaspoonful of mixed ground spices, and a bunch of dried sweet herbs

Cook this with the app: pantry check, scaling, and the assistant.