No. 1041 Pâté de Perdreaux.
Have a round mould about five inches in height and four in diameter, which line with pâte fine (No. 1136), which again line with forcemeat (No. 123), you have previously boned two partridges, which fill as for galantine à la volière, fold each one in a slice of bacon, lay one at the bottom, which cover with forcemeat, then the other, which also cover, finishing in a dome, cover with the paste, work up the edges, and crimp as for the pâté de veau; bake it two hours in a moderate oven, take off the cover and pour in a pint of stock in which you have stewed the bones of the partridges, and boil half an ounce of isinglass, previously passing it through a napkin; serve neatly garnished upon the top with aspic (No. 1360) chopped and in croutons. It must be quite cold previous to garnishing.