Perigord Pie
From With a saucepan over the sea, 1902
Serves 8
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 43. The excerpt below is the record exactly as published.
PERIGORD PIE. Clean and bone three large partridges, seasoning well, and stufF them with a rich forcemeat of bread, dried herbs, and parsley, and the livers of the birds, chopped fine, and an equal amount of grated ham. Then pare and chop i pound of truffles, and line a dish with pufF paste. Bake until the crust is yellow, fill with the birds and the truffles, in be- tween, adding a cup of stock, and over the top a layer of forcemeat
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