Pate de Perdreaux (Partridge Pie)

Ingredients

• 2 young partridges
• 0.5 lb. lean veal
• 0.5 lb. boiled bacon or gammon
• 1 gill Soubise (No. 232) or onion sauce
• 1 oz. butter
• 2 hard-boiled eggs
• chopped parsley
• preserved mushrooms
• salt
• pepper
• aromatic seasoning
• Puff or rough paste for covering

Method

1. 1

   Procure the birds ready trussed, divide them into halves, and fry slightly in a saute-pan with butter.

2. 2

   Line a pie-dish with thin slices of veal and bacon, lay in the birds, season with mushrooms, parsley, salt, pepper, and aromatic spice.

3. 3

   Add a layer of veal and bacon on top, pour the sauce over, and cover with slices of hard-boiled eggs.

4. 4

   Roll out the paste and cover the pie.

5. 5

   Bake for a full hour in a fairly heated oven, and pour a little stock or gravy into the pie as it leaves the oven.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 312. The excerpt below is the record exactly as published.

1 oz. butter, salt, pepper, and cayenne. Procure the partridges ready trimmed for roasting, bone them, and cut the birds into neat pieces. Cut the bacon into slices, skin the kidneys and slice them, peel and chop the shallot, wash, peel, and cut the potatoes into round slices about one eighth of an inch thick. Take a fire-proof tureen, or, failing this, use a large pie dish, butter it well, and fill up with alternate layers of partridge, bacon, kidneys, and oysters ; put at least one layer of potato slices in the centre. ENTREES OF GAME ( HOT DISHES) 373 Season each layer with pepper and salt and a tiny pinch of cayenne ; sprinkle the chopped shallot over the top. Pour in the stock. Melt the butter ; dip each slice of the potatoes (remaining) in the butter and range them neatly on the top of the contents of the dish. This must be done very neatly ; the slices must overlap each other and must be arranged in rows, so that the surface is completely covered. Pour the remainder of the melted butter over the potatoes. Sprinkle with a few fried bread-crumbs if handy, and cover with a buttered piece of paper. Cook the dish in a moderately heated oven for about two hours. When done remove the buttered paper, sprinkle the top -of the dish with finely-chopped parsley, place it on a flat dish with a folded napkin or dish-paper, and send to table hot. 1078. Pate de Perdreaux (Partridge Pie). — 2 young par- tridges, | lb. lean veal, % lb. boiled bacon or gammon, 1 gill Soubise ■(No. 232) or onion sauce, 1 oz. blotter, 2 hard-boiled eggs, chopped parsley, preserved mushrooms, salt, pepper, and aromatic seasoning. Puff or rough paste for covering

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